Winter is the month of new seasonal produce and today, Citrus is thriving in Australia. The inspiration for an olive and rosemary infused muffin came from reading a recipe of an upside down cake in the monthly Coles magazine. I thought, seeing as I am yet to invest into a round cake tin, it was the perfect time to get creative and downsize the idea into a more healthier alternative. I of course heavily cut down and replaced the type of sugar, converted to dairy free and also used a wholemeal flour variety. The taste reminds me of summer with the burst of the orange you get when you take a bite, so if you miss the season give this recipe a go to brighten your afternoon. One more thing, that rosemary infusion … well … mmmm….you must give it a go.
Nutrition in Focus –
Citrus: The antioxidant powerhouse of Vitamin C which also assists the absorption of iron however, being a water-soluble vitamin it is sensitive to heat so do not heavily rely on the muffin as your only source.
Rosemary: Did you know that the name Rosemary means Dew of the Sea? Giving aromas of the deep forest and salty air. In herbal medicine, Rosemary is highly regarded with a broad range of medicinal actions; a potent antioxidant, anti-inflammatory, circulatory stimulant and a liver protectant ~ GingerNotes Naturopathic Source.
Rosemary Olive & Citrus Muffins Recipe
Prep: 15 min + 10 minute rest time | Cook: 20min | Makes: 12
- 1 1/2 cup wholemeal plain flour
- 2 tsp. baking powder
- 1/2 cup coconut sugar
- 3/4 cup virgin olive oil
- 1/2 cup coconut milk
- 3 medium eggs
- 1 1/2 oranges (grate the zest and then flesh cut into thin segments)
- 1/2 lime (grated zest)
- 1 tablespoon finely chopped rosemary
- 1/2 teaspoon Himalayan salt
Preheat your oven to 360ºF (180ºC) and grease or oil spray a muffin tray.
In a medium bowl add flour, salt and baking powder. Give a quick stir through using a fork.
In a large bowl add the sugar, rosemary and zest from the citrus and rub between your fingers to release the moisture and aroma.
Add the eggs and beat on high for 5 minutes. Gradually add in the milk and then oil until well combined.
Add the flour to the large bowl and mix through using a spatula then allow the batter to rest for 10 minutes covered in wrap.
Use the segmented orange flesh (pith removed) to line each bottom of your muffin tins and fill with batter 3/4 of the way.
Bake for 18-20mins or as soon as you see the muffins turn a slight golden brown on the surface and bounce back when pressed.
Allow to cool in the tins before removing the muffins. The bottom has a lovely little moist orange surprise with each bite.
You may like to serve with a yoghurt or if you are like me…just as it comes tastes delish.