My Grandma B had two walnuts trees at her house. When I was little, I remember climbing those trees. It was one of the few trees that I had guts enough climb. I felt like I was being extremely adventurous when in reality I was at most 5′ off the ground. As I got older, instead of climbing the walnut trees, I remember gathering the nuts and shelling pounds of them for my grandparents.
While I may have some fond memories of walnuts, I have to say, I’m definitely not a fan of raw walnuts. My brother-in-law’s sister describes the taste best in comparing it to earwax. Sorry if I ruined raw walnuts for any of you. Toasted walnuts, on the other hand, are quite delicious. Combine it with orange and you have a winning combination. Adding some cardamom, takes it a notch higher.
With these muffins, there are 3 options for topping the muffins, and each option is delicious: option one is plain; option two is a sugar topping; and option three is a glaze.
- 1-1/2 cups sorghum flour
- 1/2 cup brown rice flour
- 2/3 cup potato starch
- 1/2 cup tapioca starch
- 4-1/2 teaspoons psyllium powder
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/2 teaspoons ground cardamom
- 3/4 cup sugar
- 2 teaspoons orange zest
- 10 tablespoons coconut oil, melted
- 1-1/2 cups So Delicious Cultured Coconut, plain
- 1/2 cup applesauce mixed with 1 teaspoon baking powder
- 1 cup chopped walnuts, toasted
- 1/2 teaspoon orange zest
- 1-1/2 cups powdered sugar
- 2 tablespoons orange juice
- 2/3 cup sugar
- 1/2 teaspoon orange zest
- Preheat oven to 375˚ and spray a muffin tin with cooking spray.
- In a large bowl whisk together first 9 ingredients (the sorghum flour through the cardamom). Set aside.
- In a medium bowl, rub the 3/4 cup of sugar with the 2 teaspoons of orange zest until the sugar begins to turn orange. This really helps infuse the flavor of orange throughout. Using an electric mixer, beat the coconut oil and orange-sugar together. Add applesauce mixture, and cultured coconut; mix until combined. Pour over dry ingredients and mix until combined. Stir in toasted walnuts. Portion batter into prepared muffin tin, filling them about 3/4 full. If using the optional sugar topping, sprinkle about a teaspoon of the sugar on top of each muffin.
- Bake in preheated oven until golden brown, about 25 minutes. Cool in pan for 5 minutes before removing to a cooling rack. If using glaze, spoon over muffins while muffins are still warm.
- Rub together 2/3 cup sugar and 1/2 teaspoon orange zest until the sugar begins to turn orange.
- Mix together all glaze ingredients (powdered sugar, orange zest, and orange juice) until it forms a smooth glaze.
- You can also freeze the muffins, unbaked. Portion in pan and freeze, then you can remove from the pan and freeze in a bag. When ready to bake, place the frozen batter into a greased muffin tin and bake for 35-40 minutes.