Kindly sent to us by the amazing Ruth Ellis over at Makey Cakey, these versatile muffins are great as a snack, but also delicious warmed and served with a dollop of non-dairy yoghurt. They'd also be fantastic iced and decorated for a special occasion.
- 2 medium sized Mandarin Oranges
- 2 tbsp ground Flaxseed
- 4 tbsp cold Water
- 1 tsp gluten free Baking Powder
- 100g Succanat
- 2 Nakd Pecan Pie bars
- 120g non-dairy Yoghurt
- 250g ground Almonds
- Scrub the outer skin of the mandarin to get rid of any residue, then put in a saucepan and cover before covering with cool water. Bring to the boil and simmer for 20 minutes
- Drain off the water, re-cover with cold water and repeat once again. After another 20 minutes of simmering, drain and let the mandarins to cool for around 10 minutes
- Whilst they are cooling, preheat the oven to 160 degrees celcius and line a 12 hole cupcake tin with paper cases
- Next whisk together the cold water and ground flaxseed in a small bowl and leave to allow the flax gel to form
- Once-cooled, leave the peel on the mandarins and cut the fruit into chunks (removing any pips).
- Blend to a pulp with an immersion blender or in a food processor. Transfer the orange pulp to a large mixing bowl
- Chop the pecan pie Nakd bars into pieces and add to the orange mixture along with all of the other remaining ingredients, then give it a good stir
- Divide the mixture easily between the cases - you can fill them fairly full as they won't rise too much
- Bake for around 30-35 minutes until golden brown on top and lightly set
- Allow to cool in the tin for 10 minutes, then carefully lift them out onto a wire rack. The muffins will firm up as they cool.
These will keep perfectly in a tin for 3-4 days as the ground almonds will prevent them from drying out.