I’m really enjoying these weekend baking sprees I’ve embarked on recently. I finished my last scone for breakfast this morning so I knew this afternoon I’d need to work on something else to get me through my breakfasts next week. I was planning on making those amazing avocado, blueberry, orange muffins again, or modifying my orange, cranberry, ginger, avocado scones, but my avocados weren’t ripe enough yet so I had to scratch that idea. I saw some recipes a while back for polenta cake that I filed away in my head for later use, which got me onto my polenta dinner kick recently. I decided to check google to see if there was such a thing as polenta muffins, and eventually settled on orange polenta muffins.
At this point, I’m not sure it’s possible to go wrong when you bake with oranges — with the scent of the batter while you’re mixing it and the aroma that wafts from the oven while they’re baking, how could they possibly taste anything but amazing? I was a little concerned when I removed them from the oven because they looked like they might be very dry, but they were anything but! They’re slightly sweet, tangy, with a hint of savory from the different spices. Very satisfying and definitely a great breakfast option!
You could easily adapt this to your taste by substituting the spices, fruits, and nuts for almost anything you want (although I think I hit the jackpot with my choice of spices)! I think it could be really good with peaches or blueberries–I’m not sure I’d want to sub out the orange. That’s the major key to the success of this recipe. I may try it using avocado instead of the oil next time, if I have a ripe one on hand. All in all, a successful rainy day baking adventure!
orange, date, and walnut polenta muffins
adapted from Orange Polenta Muffins
- 1/2 cup dark brown sugar
- 1/3 cup coconut oil
- 1 1/2 cups almond milk
- 2 oranges, finely diced (including peel)
- 1 cup dates, finely chopped
- 1/2 cup walnuts, finely chopped
- 1 cup quick cooking polenta
- 1 cup spelt flour
- 1 cup wholewheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp cardamom
- 1/2 tsp pure vanilla extract
- Preheat oven to 395˚F. Line 18 muffin cups with paper or silicone liners.
- Mix the brown sugar, coconut oil and almond milk together in a large bowl and let sit while you prepare the other ingredients.
- Sift all the dry ingredients into another bowl.
- Add the oranges, dates, and walnuts to the wet mixture, then add this to the dry ingredients. Fold together gently until mixed.
- Divide between the 18 muffin cups. Bake for 20 minutes until toothpick inserted into the center comes out clean. Leave in the muffin tray for 5 minutes before placing on a wire rack to cool.