Orange and pecan muffins

Orange and pecan muffins

INGREDIENTS

1 whole seedless orange weighing 200gms (cut pieces of the skin off around the stalk & bottom end until you get to exactly the weight)

1 cup sugar – white or brown

1 free-range egg

½ cup raisins sultanas, or a combination of both (or Christmas cake fruit mix)

80 gms pecan nuts 3/4 in the mix and the rest reserved for the top

100 gms melted butter

½ cup milk

250 gms flour

1 tsp baking powder

1 tsp baking soda

2 – 3 Tbsp Coconut sugar or other darker brown sugar for sprinkling on the top (optional)

INSTRUCTIONS

Preheat the oven to 200C / 400F

Weigh your whole orange cutting-off pieces until you get to 200 grams. Cut the orange into four pieces and put it into the bowl of your food processor with one cup of sugar. Blend until smooth.

Add the egg, milk, raisins, pecan nuts, and melted butter and process until combined.

Add the flour, baking powder, and bicarb to the bowl and pulse briefly until combined.

Remove the blade and scrape down the side of the bowl.

Using a spoon or ice cream scoop, divide the batter evenly between 12 muffins – preferably lined with paper liners. You can also spray your muffin tin lightly with cooking spray.

Bake for 20 – 22 minutes until springy to the touch and golden brown.