Wheat Blueberry Orange Muffins

First of all let me wish all my readers a very very happy 2019. After the year end trip, I was busy with cleaning and washing for the first few days. My hands were literally itching to bake something and my first bake of this year was Anadama bread. I am so glad that I chose this bread. So, here is my second post of the year. A very healthy and flavourful muffins. Skip the milk powder and you have an amazing vegan

muffin which can be an ideal evening snack or an interesting breakfast menu.

Blueberries and oranges, blueberries and lemon are indeed great combinations. After trying out a vanilla blueberry cake, lemon blueberrycupcakes and a blueberry upside down cake, here is a healthy muffin recipe. The blueberries, white chocolate chips and walnuts not only make it healthy, but makes it delicious and flavorful too. I have used freshly squeezed orange juice and orange zest. Use a 240 ml cup. To make the almond meal, simply pulse the almonds in a dry mixer. Almond meal helps to make the muffins a bit lighter.

Ingredients:

• Whole wheat flour 175 gm
• Milk powder 1 tbsp
• Almond meal 25 gm (~25 almonds)
• Salt a pinch
• Brown sugar 1/2 cup
• Baking powder 3/4 tsp
• Baking soda 1/2 tsp
• Vanilla extract 1 tsp
• Chopped walnuts 2 tbsp
• White chocolate chips 2 tbsp
• Frozen blueberries 1/2 cup
• Orange zest 1 tbsp
• Orange marmalade 1 tbsp
• Fresh orange juice 1 cup (240 ml)
• Flavourless oil 3 tbsp

Method:

• Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
• Grease a muffin tray with butter or line them with cupcake liners.
• Sieve the wheat flour, milk powder, salt, almond meal and rising agents for 10-12 times.

• Mix a cup of freshly squeezed orange juice, oil and brown sugar.

• Add orange zest, marmalade abd vanilla extract.
• Pour the liquid ingredients into the dry flour mixture and fold it gently.
• Add the chocochips, walnut pieces and frozen blueberries and fold.
• Pour the batter into the prepared cupcake/muffin mould till 2/3 rd of its capacity.

• Tap the mould on the counter to remove air bubbles if any.
• Bake these muffins for 25-30 minutes or till a toothpick inserted into the centre comes out clean.
• Take the mould out of the oven and allow it to cool for 4-5 minutes.

• Transfer the muffins onto a wire rack and cool completely.
• Serve it with a glass of cold milk as an evening snack or for breakfast.

Notes:

• The above recipe yields 9 muffins.