Author Notes
A not-as-sweet and much smaller version of an orange upside down cake, taking advantage of the short blood orange season! —kat gans
Ingredients
- Muffin Mix
-
2 cups
Flour
-
1/2 cup
Oats
-
2 teaspoons
Baking Powder
-
1/2 teaspoon
Salt
-
1
Flax Egg (1 Tbsp Flaxmeal + 3 Tbsp Water)
-
2 tablespoons
Flax Seed
-
1/4 cup
Coconut Oil
-
1/2 cup
Honey
-
1 1/2 cups
Coconut Milk
-
1 teaspoon
Cardamom
-
1 tablespoon
Ginger
-
1 tablespoon
Orange Zest
- Blood Orange
-
1-2
Blood Oranges
-
1/2 cup
Brown Sugar
-
1/2 tablespoon
Cinnamon
Directions
-
Whisk together the dry ingredients for the muffin mix. Heat up coconut oil until mostly liquid. Mix together the wet ingredients and add to the dry.
-
Mix the brown sugar and the cinnamon. Thinly Slice the oranges.
-
Liberally oil your muffin pan, this is very important! Sprinkle the cinnamon sugar mixture into the bottom of each muffin slot and top with a slice of blood orange. Spoon muffin mix on top of the orange slice.
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Bake on 400° for 20 minutes.
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