Old friends & Vegan Wholewheat Muffins with orange peel powder

Last Sunday was a good day. I started it with a video-call with 3 of my closest school friends. We are spread across the US – East and West Coast, India and Australia. So mapping the time so it works for everyone sounds like a challenge. But it wasn’t. Because no matter what time of the day or night it would have been I would have been on that call. All of us have been busy with our jobs or small kids and haven’t had a chance to speak to each other, together. This situation while on one hand has increased our workload has also in a strange way taught us to make time – for those who mean the world to us.

I know I will remember 2020 for this. This discovery of how to do that tight rope walk with truckloads of work and yet seize the moment 🙂 Like these mini bundt cakes- very spur of the moment. No plans to bake them. But I had a window of time. And I had almond milk that I wanted to finish. Here it is.

Simple Wholewheat Flour muffins with orange peel powder. Add a wee bit of cranberries just for texture.

Sweetener used – Coconut Sugar.

Recipe – Vegan Wholewheat Muffins with orange peel powder

Ingredients –

1 cup wholewheat flour

1/2 cup coconut sugar

1/4 cup flavourless cold-pressed sunflower oil

1 tsp orange peel powder

1/2 tsp baking powder

1/2 cup almond milk

1-2 tbsp of dried cranberries

Method –

1. Preheat the oven to 165 degrees C for 10 minutes.
2. Grease the baking pan and keep it ready.
3. Sift the flour and baking powder, 5-6 times at least.
4. Add the orange peel powder to the sifted mix.
5. Beat the coconut sugar, oil and almond milk together for 2-3 minutes.
6. Add the dry ingredients to the wet, and whisk until they are mixed well.
7. Add dried cranberries and stir them in.
8. Pour into baking pan.
9. Bake until done, which is around 20 minutes, at 165 degrees C.

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