Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!
Preheat oven to 160c/325f
Mini Cupcake tins are perfect for this but you may use regular size tins and you will only fill them half way.
4 cups almond flour
31/2 teaspoons baking powder
8 tablespoons butter-room temp
1 cup sugar
¾ cup brown sugar
Boil oranges for 1 hour.
Cut oranges (peel and all) into pieces and puree in blender.
Cream butter until light in color about 2 minutes.
Add sugars and beat for 2 minutes.
Add eggs one at a time beating 1 minute after each addition.
Add the almond flour and baking powder.
Stir in the oranges.
Pour into greased cupcake tins and bake until golden. About 30-35 minutes.
Scald one cup of cream
Pour over 1 cup of semi sweet Chocolate Pieces , I like Felchlin Accra 70%.
Stir until smooth.
Pour over cooled Jaffa Cakes.
set aside to set.
Just minutes away from a warm healthy delicious breakfast or snack
Preheat oven 220c/425f
- 2/3 cup flour
- 3 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
- zest of 1/2 orange- optional
- 1 egg- beaten
- 3/4 cup milk
- 3 teaspoons melted butter
- 1 1/2 cups Bran flakes
- orange marmalade- or jam/preserves of your choice
- sugar to sprinkle on tops
Mix together flour,sugar,baking powder and salt.
In a separate bowl combine eggs and milk.
Add egg mixture to flour mixture.
Add butter,zest and blend well.
Fold in bran flakes.
Fill greased muffin tins halfway.
Spoon a healthy teaspoon of marmalade/jam into center of each.
Top with another big spoonful of mix.
Sprinkle tops with sugar
This recipe will make 6- 10 muffins, it’s up to you.
Bake for 15-20 min.
The result is so buttery tasting and delicious you wont believe it. By far one of my favorites, I hope you feel the same.
What a way to start the day !