The Easiest Healthy Muffin You’ll Ever Find!

When your perfectly healthy body begins experiencing serious ailments like sagging skin belly fat  …no, I’m talking serious stuff like bone fractures from OSTEOPOROSIS, and you can’t or prefer not to take the risks of side effects from pharmaceuticals, you start looking for ways to strengthen your bones. My research led me past the Vitamin D3 to a lesser known Vitamin K2. Note to self: don’t ever use K2 in a sentence without prefacing it with the word Vitamin.

Vitamin K2 is not found in abundance naturally, and the source I found was not so palatable in its primary form. Scraping and eating the white pith of orange peel…not so “a-peel-ing” to most of us. This recipe for Sunshine Muffins calls for an entire orange. You heard me right, the whole thing…orange segments, peel, and Vitamin K2 rich pith. (Try saying that three times fast.) And it’s about the easiest muffin you’ll ever make. And it tastes good!

I found it years ago in this Cookbook, which I doubt is still in print. If you find it, buy it, because it’s one of my favorites; I keep it out on my cabinet, it’s that good.

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To make these muffins, here’s what you will need:

1 orange

1/2 cup orange juice (I used fresh, but you could use frozen or from a carton)

1 egg

1/4 cup oil

1 and 1/2 cups flour

3/4 cup sugar or substitute (I used Xylatol)

1 tsp. baking powder

1 tsp. baking soda

1 tsp salt (I use a pinch)

1/2 cup raisins (I prefer cranberries or dried cherries.)

1/2 cup chopped nuts

And here are the EASY instructions:

Cut the clean orange into eight pieces and remove any seeds, if you like, otherwise, throw the whole thing into the blender or food processor. Add orange juice, egg, and oil and blend until smooth. Add remaining ingredients and blend until just mixed. Pour into greased muffin tins and bake at 375 degrees for 15 to 20 minutes.

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This made 12 average muffins for me. If you want to make them gluten free, just use almond flour and adjust accordingly.

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Fast, easy, minimal clean up, healthy and delicious! What more could you want in a muffin? And if you say meatloaf, mashed potatoes, or scrambled eggs, I’m not sure we can be friends. If you serve me a muffin, it had better be sweet…just sayin’.

 

 

Lavender Cream Scones

Scones or muffins, what’s your preference? It’s a hard decision for me, but here’s what I think; Muffins are best to bake ahead, freeze, or even to eat the next day, however, right out of the oven, a soft, warm scone just can’t be beat! And, the good news is…I now, officially, have a new favorite scone recipe. I played with a couple of recipes for other pastries and came up with this melt-in-your-mouth Lavender Cream Scone.

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It was almost as easy as snipping lavender from a plant.

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That’s the first thing I did. I snipped flower buds and a few sprigs of the leaves and chopped them. I used about 2 teaspoons in the recipe that follows.

Lavender Cream Scones

2 cups flour

1/2 cup sugar

1 Tablespoon Baking Powder

5 Tablespoons butter

3/4 cup heavy cream

2 Teaspoons lavender buds and leaves (less if dried)

1/2 Teaspoon vanilla

1/3 cup white chocolate chunks

Glaze

2 squares white chocolate

2 Tablespoons heavy cream

Directions:Place cream and lavender into a small sauce pan and heat until almost boiling (scald). Add vanilla and set aside to cool.  Mix first 3 ingredients. Cut butter into small chunks, add to dry mix, and cut in with pastry cutter until butter pieces are pea sized or smaller. Add the cool cream mixture and stir with a fork. Fold in chocolate bits and divide the dough into two balls. Line a cookie sheet with parchment paper and pat the two balls out onto the paper forming two circles about half an inch thick. Use a knife to partially slice each circle into six triangles. Bake at 425 degrees for about 15 minutes. Let cool completely. Mix 2 squares white chocolate candy coating and 2 Tablespoons cream and melt in microwave. (Twenty second increments, stirring) Drizzle onto cooled scones.

Oh, my. These were seriously delicious! I may or may not have eaten enough of these to send my Paleo friends into Glutiac arrest.  #soworthit

If you try these, let me know what you think. They beat out the key lime ones I made earlier as well as gingerbread, cranberry, and strawberry. In fact, they just replaced pumpkin as my favorite scone ever!