Sweet Mandarin & Chocolate Muffins
Note: Chocolate, sweetener and flaxseed mix used in this recipe were gifted.
Felt fruity so went fruity. Summer is just around the corner so I thought I would introduce some fruitiness to my recipes!
Orange is one of my all time favourite flavours, both as a fruit and in anything so it only seemed right I create something orangey and packed full of chocolatey orange flavour. The muffins are soft, sweet and oh so summery!
Felt fruity so went fruity. Summer is just around the corner so I thought I would introduce some fruitiness to my recipes!
Orange is one of my all time favourite flavours, both as a fruit and in anything so it only seemed right I create something orangey and packed full of chocolatey orange flavour. The muffins are soft, sweet and oh so summery!
Recipe
4 Mandarins (peeled)
125g Plain Flour
100ml Olive Oil
40 Sweetener of Choice (I used Natvia)
45g Ground Flaxseeds (I used Linwoods Flax, Sunflower and Pumpkin Seeds)
1 Egg
1 1/2 Tsp. Baking Powder
50g Dark Chocolate Chips (I used Ohso Orange)
Method
Pre-heat oven to 180 C/355 F and prepare your muffin cases on a baking tray; pop to one side.
In a bowl mix mandarin segments, egg, sweetener and olive oil until combined*
In a separate bowl mix flour, flaxseed mix and baking powder.
Pour the mandarin mix into the flour and combine.
Stir in chocolate chips.
Spoon the mixture into each muffin case, filling only 3/4's of the way.
Bake for 20-22 minutes or until a knife comes out clean and they spring back when gently pressed in the centre.
Remove and leave to cool completely before serving.
Store in an airtight container for up to 5 days.
*You can also blend mandarins with egg, sweetener and olive oil to form a smooth mixture with no fruit chunks if you'd prefer.
Amie xx
In a bowl mix mandarin segments, egg, sweetener and olive oil until combined*
In a separate bowl mix flour, flaxseed mix and baking powder.
Pour the mandarin mix into the flour and combine.
Stir in chocolate chips.
Spoon the mixture into each muffin case, filling only 3/4's of the way.
Bake for 20-22 minutes or until a knife comes out clean and they spring back when gently pressed in the centre.
Remove and leave to cool completely before serving.
Store in an airtight container for up to 5 days.
*You can also blend mandarins with egg, sweetener and olive oil to form a smooth mixture with no fruit chunks if you'd prefer.
Amie xx