Upside Down Orange Muffins with Semolina and Spelt Flour
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast, Sweet
serves: 20muffins
Ingredients:
1cupwhole spelled flour
1cupsemolina
1cupgrounded almonds
3/4cupbrown sugar
2teaspoonsbaking powder
1cuporange juice
1/2cupolive oil
3eggs
1teaspoonvanilla extract
for the upside-down oranges-
2oranges, sliced into 1/4-inch/0.5 cm coins
2cupswater
1/4cupbrown sugar
1rosemary branch
Instructions:
Preheat the oven to 350°F/180°C. Prepare a muffin tray and oil the cups.
For the upside down oranges: In a suitable pot, place the sliced oranges, water, brown sugar and rosemary. Bring the liquid to a boil over medium heat and let simmer for about 10 minutes. Carefully remove the oranges and let cool. Continue to reduce the syrup for another 10 minutes.
After the oranges have cooled a bit, carefully cut the orange peel around with a sharp knife, making round orange wheels. Place each orange coin in each of the greased muffins tins.
In a mixing bowl place spelled flower, semolina, grounded almonds and baking powder. Stir. In a separate bowl place the wet ingredients - orange juice, olive oil, eggs and vanilla extract. beat until the mixture is well combined.
Transfer the wet ingredients mixture to the dry ingredients mixture. mix until the mixture is smooth without any lumps in it. The mixture is slightly liquidish and that's fine
Fill each of the muffins tins with the muffins mixture almost to the end. Bake for 17-20 minutes and allow it to cool for another 10 minutes. After cooling off, go with a knife around the muffins edges to help the muffins to be released, and then turn over the tray over a cooling net. Pour some of the sugar and rosemary syrup on each of the muffins.
The muffins are best on the day of baking. It can be kept in a sealed container in the refrigerator for about 4 days.