Keto Orange Almond Muffins

Serves – 12
per Serve – 150 cal   /   640 kJ

Making the Orange Puree
Making the day before is a good option. On the day is fine too – just allow enough time for oranges to cool.

• Use organic oranges if you can to avoid chemical residue in the peel.
• Place oranges in a saucepan, cover with water and bring to the boil.
• Reduce the heat and simmer until oranges are soft when pierced with a knife. Add more water if needed.
• Drain and leave to cool then cut oranges in half and remove any seeds.
• Once cool, add to a blender or food processor and process the oranges to a smooth puree.
• Store in the fridge until ready to make muffins or use straight away.
• Tip: if you have more than 400g of puree freeze the extra for next time.

Making the Muffins

• Grease a 12 hole muffin tray with butter, or line with paper cups.
• Preheat the oven the 180 degrees c.
• Beat the eggs with the erythritol then mix in the orange puree.
• Combine the almond meal * and baking soda, then add to the egg mixture and fold through.
• Spoon into the muffin tray or paper cups and top with the walnut halves.
• Place in the preheated oven and bake for 30-35 minutes.
• Allow to cool then store in an airtight container in the fridge.

* Almond meal can be made at home if you have a blender or grinder. I prefer to make my own as I can be sure it is fresh, and it’s usually cheaper too.
1 cup of almonds will make about 1 and 1/4 cups of almond meal.

Difference between almond flour and almond meal
Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than an almond meal and gives a lighter product with baking. But either can be used. Beware of store-bought almond flour that has gone rancid (the rancid smell is a give away).