CRAGGY-TOP ORANGE SCONE-LIKE MUFFINS
These have the texture of scones in muffin form! They are much more like a scone than a muffin. They are denser than muffins as they have the texture of scones. So delicious and certainly easier and quicker than making scones. I think I will call them scomuffins. There is no butter in this recipe as you would normally find in scone recipes, where you have to cut the cold, cubed butter into the dry ingredients. Instead I used light-tasting olive oil.
When you want a quick treat muffins are fantastic as they are substantial and filling - a great change of pace for breakfast. I like eggs and bacon for breakfast sometimes but muffins will win every time. This orange muffin would also make a great flavor for an actual scone. I will try that one of these days soon.
Don't skip the orange zest as it is what adds extra deep citrus flavor to these scomuffins. Of course, if you like you could make a glaze with powdered sweetener and a little orange juice to drizzle over the muffins.
You will need to make more than one batch of the bake mix, but I always triple or quadruple my bake mix, so that I have some on hand for a while. It saves time. I am always happy to find I have some in the pantry in an airtight container. The bake mixes are shelf-stable for many weeks. If ever you are concerned, you can refrigerate or freeze the bake mixes.
I like to combine liquid sweetener and a bulk sweetener for the synergy that they provide; however, remember with most of my recipes you can substitute your own favorite sweetener. Just make sure it tastes sweet enough to you.
I give a buttermilk alternative to make things easier if you don't have any on hand. It works very well every time.
Make sure your olive oil is light-tasting (almost no taste). The dark green, strong-tasting olive oils will give the muffins a strange taste. I don't like other oils as they are not good for us. For instance, Canola oil, sunflower oil, soy oil, etc. - I don't go there ever.
The difference with this scomuffin recipe and my other muffin recipes, is that I simply mixed the ingredients by hand.
If you like you could add a few chocolate chips to this recipe as orange and chocolate go together quite nicely.
This recipe only makes 11 scomuffins and that makes sense as we are looking at muffins that are more like scones in texture. I used paper cupcake holders which was a nice idea to keep these looking pretty and festive. Presentation, presentation - we eat with our eyes first as they say. Use a large bowl to mix the dough as there is a lot of it.
When baked they will have golden brown spots all over. Although I always forget to mention it, my baking always uses large eggs.
I have the best orange zester that I bought online. It is quite long and has a safety case. It is so much fun compared to the little gadget I have used for many years. These would be good with sugar-free dried cranberries if you can find them - that would make it a good addition to your Christmas baking at the end of the year.
I
add very little salt to my baked goods as salt cuts sweetness and since
we are not using regular or brown sugar, that's a problem. So when a
recipe calls for a certain amount of salt I often halve the amount
suggested.
INGREDIENTS:
33/4 cups Gluten-Free Bake Mix 2, (425 mL)
OR 4 cups Keto Bake Mix
1 tbsp baking powder (15 mL)
1/2
tsp baking soda (2 mL)
1/4
tsp salt (1 mL)
3 eggs
Liquid sweetener to equal 11/4 cups sugar (300 mL)
1/4 cup granulated sweetener of choice such as allulose (60 mL)
1/2
cup buttermilk, OR (125 mL)
Cream or low-carb milk and 1
tbsp lemon juice (15 mL)
1/3
cup light-tasting olive oil (75 mL)
1/4
cup fresh-squeezed orange juice (60 mL)
3 tbsp orange zest (45 mL)
INSTRUCTIONS:
Preheat the oven to 425°F (220°C).
In
medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking
powder, baking soda and salt.
In
bowl, beat eggs well with a fork and whisk in liquid sweetener, granulated
sweetener, buttermilk, olive oil and orange juice.
Add
dry ingredients and mix just until combined.
Stir in orange zest. Fill 12
muffin cup molds with the orange muffin batter.
Bake 7 minutes. Reduce heat to 350°F (180°C) and bake
another 8 minutes or until tooth pick or cake tester inserted in center of
muffins comes out clean.
Yield: 11 Large scone muffins
1
serving
235.4
calories
6.6
g protein
18.4
g fat
0.2 g fiber
8.9
g net carbs
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