Red Sunset Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 2/3 cup whole wheat pastry flour
• 2/3 cup unbleached flour
• 2/3 cup wheat germ
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large blood oranges (any type of orange citrus fruit may be used, though the blood oranges make for nice visual contrast)
• 2/3 cup sweet potato puree
• 1 cup firmly packed brown sugar
• 1 large egg
• 1/3 cup canola oil (or substitute applesauce to further reduce the fat)
• 2 tablespoons raw sugar (optional, can substitute cinnamon sugar or anything else you desire. equally delicious left off enti)

Recipe

• 1 preheat oven to 350°f lightly spray or oil standard 12-muffin tin, or line with paper liners.
• 2 in a large bowl, whisk together flours, wheat germ, baking soda, baking powder and salt.
• 3 grate zest from oranges; set aside. peel pith from oranges, then separate into sections. cut 2/3 of the sections across the segment into half-inch pieces; set aside.
• 4 add remaining orange sections to a food processor, along with sweet potato puree, brown sugar, egg, oil (apple sauce) and zest. process until smooth.
• 5 stir wet mixture into dry mixture. fold in chopped orange sections.
• 6 divide batter evenly between prepared muffin cups. sprinkle each muffin with 1/2 teaspoon of the coarse sugar (or desired sugar topping) and bake for about 25 minutes, until a toothpick inserted in the centre of a muffin come out clean.