There is something about the combination of citrus and coconut that makes me smile. These delicious mini muffins are dairy-free, sugar-free and gluten-free, but most importantly they taste sublime. You can serve with fresh fruit, or even some coconut yoghurt on the side. BB xxxx
1 1/2 cups white spelt flour
1 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/4 cup vegetable oil
1/4 cup coconut oil
2 tablespoons freshly squeezed orange juice
1/2 cup poppyseeds
The Bondi Baker Method
Step 1- Preheat oven to 170 degrees. Line a muffin tin with cupcake liners. Optionally, grease the muffin tin cups with coconut oil.
Step 2- Cream the coconut oil, vegetable oil, and sugar with a mixer on medium speed. Add the orange juice and water and mix until blended.
Step 3- Add the dry ingredients and mix just until smooth. Then, spoon the batter into the cupcake liners.
Step 4- Bake for about 20 minutes until the tops are lightly golden brown. Cool on a wire rack, and I like to drizzle with maple syrup or coconut yoghurt.