Upside Down Orange Muffins with Semolina and Spelt Flour - the VEGAN version
Ingredients:
- 1 cup whole spelled flour
- 1 cup semolina
- 1 cup grounded almonds
- 3/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda powder
- 1 cup orange juice
- 1/2 cup olive oil
- 3/4 cup apple puree
- 1 teaspoon vanilla extract
for the upside-down oranges-
- 2 oranges sliced into 1/4-inch/0.5 cm coins
- 2 cups water
- 1/4 cup brown sugar
- 1 rosemary 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, baking powder and baking soda powder. Stir. In a separate bowl place the wet ingredients- orange juice, olive oil, apple puree and vanilla extract. mix 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 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.
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