Here it is again, the recipe I can't seem to stop experimenting with. So far, everybody who's had one of the plain lemon or orange version hasn't stopped there. . .This is quickly becoming a staple in my house and requested by my family and friends.
Today it's orange cupcake-muffins, made with dark brown sugar and pumpkin pie spice for a little added twist and depth of flavor. Preheat your oven to 350° and put paper liners in 2 cupcake pans.
1 big Caracara -or navel- orange
~ scrub, cut off the ends
~ then cut it into pieces
3 lg. pasture raised eggs
1-1/3c dark brown sugar
3/4c Chobani whole milk plain Greek yogurt
~ at my little Super One grocery store,
~ this was the ONLY single source EVOO 😕
2t pure vanilla
In a large glass bowl, whisk together:
2c Caputo (Italian) Chef's Flour. . .
~ or a good American all purpose flour. . .
~ such as King Arthur or Bob's Red Mill
1T pumpkin pie spice
1T baking powder
1t Himalayan pink salt
Put the first group of ingredients in your blender jar. Pulse, then blend on high until everything's combined. Pour this into the bowl of dry ingredients, whisk until well mixed then pour into the individually lined cupcake pan.
My next adventure with this will be substituting some pure canned pumpkin for the orange, adding chopped walnuts or pecan and golden raisins. Mmmm. .😃. .Lin
Put the first group of ingredients in your blender jar. Pulse, then blend on high until everything's combined. Pour this into the bowl of dry ingredients, whisk until well mixed then pour into the individually lined cupcake pan.
My next adventure with this will be substituting some pure canned pumpkin for the orange, adding chopped walnuts or pecan and golden raisins. Mmmm. .😃. .Lin
