Whole Orange and Poppyseed Muffins with Almond and Chia Seeds

This is a variation of the 30 second whole orange cupcakes as I wanted to sneak in some extra nutrition with the boys eating it too. The extra stuff in it doesn’t make this in ’30 seconds’ anymore but it’s still very quick and easy!! 🙂

Blitz Almonds – 10 Seconds/Speed 9. Set aside

Add orange and butter

Mixed orange and butter

Add all other ingredients

Mix for 30 seconds/Speed 8 with spatula stirring through hole

Muffin mixture

Spoon mixture into muffin tins

Serve with sifted icing sugar

Adapted from: http://www.recipecommunity.com.au/baking-sweet-recipes/no-waste-muffins-30-second-whole-orange-cake/124311

Whole Orange and Poppyseed Muffins with Almond and Chia Seeds

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Ingredients

40 grams almonds
1 x whole orange (cut into quarters)
250 grams butter
3 eggs
200 grams sugar
330 grams self raising flour
1 tablespoon chia seeds
1 tablespoon poppy seeds

Instructions

Preheat oven to 180 degrees.

Add muffin cases to muffin tray (or if using silicon muffin trays, cases are optional - I didn't use cases for the mini muffins as they are for the boys).

Place almonds in bowl and blitz - 10 seconds/Speed 9. Set aside.

Place orange and butter into bowl and mix - 7 seconds/Speed 8. Scrape down and mix 15 seconds/Speed 8.

Add all remaining ingredients including set aside blitzed almonds and mix 30 seconds/Speed 8 (using a spatula to mix through the top and push the mixture down).

Spoon mixture into muffin trays. Bake mini muffins for 10 - 15 minutes and big muffins for 20 - 25 minutes or until skewer comes out clean.

Serve with sifted icing sugar on top.