Upside-Down Spelt Orange Muffins with Semolina
Ingredients:
- 1 cup whole spelt flour (see Key Ingredients for substitutes)
- 1 cup semolina
- 1 cup ground almonds
- ¾ cup brown sugar
- 2 tsp baking powder
- 1 cup orange juice
- ½ cup olive oil
- 3 eggs (see FAQ for a vegan swap)
- 1 tsp vanilla extract
For the upside-down oranges:
- 2 oranges sliced into ¼-inch (0.5cm) coins
- 2 cups water
- ¼ cup brown sugar
- 1 sprig rosemary
Instructions:
- Prep the oven and pan: Preheat to 350°F (180°C). Grease a muffin tray well.
- Cook the oranges: In a pot, combine the sliced oranges, water, brown sugar, and rosemary. Bring to a boil over medium heat and simmer for about 10 minutes. Carefully remove the oranges and let cool.
- Arrange the oranges: Once the orange slices have cooled slightly, trim the peel off each one with a sharp knife to make clean rounds. Place one orange coin in the bottom of each greased muffin cup.
- Mix the batter: In a mixing bowl, combine the spelt flour, semolina, ground almonds, and baking powder. Stir. In a separate bowl, combine the orange juice, olive oil, eggs, and vanilla extract, and mix until well combined.
- Combine: Add the wet ingredients to the dry ingredients and mix until smooth, with no lumps. The batter will be slightly loose, that's normal.
- Fill and bake: Fill each muffin cup almost to the top with batter. Bake for 17-20 minutes. Let cool for 10 minutes.
- Release and finish: Run a knife around the edges of each muffin to loosen it, then flip the tray over onto a cooling rack. Spoon some of the orange-rosemary syrup over each muffin.
Notes:
- Best the day they're baked, but keep in a sealed container in the fridge for up to 4 days.
- Regular all-purpose flour can be used instead of spelt flour.
- For a vegan version, swap the 3 eggs for ¾ cup unsweetened applesauce plus 1 tsp baking soda.
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