I love these muffins, but only make them when I have too many oranges. That doesn't happen a lot in this house. I try to savor these as much as I can because just like our oranges, they are usually gone in a day.
You can view the original recipe here. I have adapted it to meet our family's needs and feel it's different enough to share here. Our version is below.
1 1/4 C Unbleached Flour
1/2 C Whole wheat flour
1/2 C Organic Evaporated Cane Juice (or sugar)
2 1/2 tsp Baking Powder
3/4 - 1 C ricotta (I try to use up what's left)
1/2 C water
1/4 C Coconut oil - melted
zest from one orange
juice from one orange
1 egg slightly beaten
sugar for sprinkling - optional
Pre-heat Oven to 350 - yields 12 muffins
1) Combine the first four ingredients in a medium bowl and whisk (all the dry)
2) Place the rest of the ingredients in a separate medium bowl minus the the sugar for sprinkling (all the wet) and mix well with a fork until it's a smooth consistency.
3) Add the wet to the dry ingredients and stir with a fork until just combined - a few spots of dry flour here or there is just fine, you don't want to over mix this or it will become very dense.
4) Grease muffin tin if not using liners, and then fill each until the batter is used up. Bake for 16-18 minutes. Check muffins by inserting a toothpick in the center of your largest muffin, if it comes out dry, they're done.