The English Post

Dairy free clementine muffins

DAIRY FREE CLEMENTINES MUFFINS
Written by Veronica Lavenia

The smell of these delicious dairy free clementine muffins is incredible.

The organic and seasonal clementines, typical fruits of the Italian winter, especially in the South of the country, make them perfect for breakfast or for a snack. They are among the most loved citrus fruit by children because they are seedless. The peel is not very sticky to the pulp and can be easily peeled. It has a high content of Vitamin C, calcium, phosphorus and potassium.

The chocolate chips are a perfect match with this type of citrus; the cashews enrich the taste, making these muffins very soft, thanks to the natural fats contained in this dried fruit. A quick recipe to make with just three steps!

Dairy free clementine muffins: Ingredients

Makes 8-10

200 g (7 oz) whole wheat flour, sifted

50 g (2 oz) cornstarch (cornmeal), sifted

50 g (2 oz) unsalted cashew, chopped

1 tsp organic baking powder

80 g (3 oz) dark chocolate chips

80 g (3 oz) Muscovado brown sugar

1 free range organic egg

The juice of 2 clementine+ the zest of one

80 ml (3 fl oz) mild extra virgin olive oil (or 100 ml/ or 100 ml/3½ oz organic cold pressed sunflower oil)

80 ml (3 fl oz) brown rice milk-drink

Dairy free clementine muffins: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. In a mixer, pour all the ingredients in the order indicated and blend for 3 minutes.
  3. Pour the dough into baking cups and bake for 15 minutes.  

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Fluffy lemon cakes

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free from Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.