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Orange and Almond Muffins



12 slice(s)

  • 200 grams Whole orange, (approx 1 medium orange)
  • 300 grams Whole raw almonds
  • 90 grams sugar
  • 100 grams carrot, (approx 1 small-med carrot, unpeeled)
  • 4 eggs
  • 80 grams Gluten free plain flour, or cornflour
  • 1 teaspoon baking powder
  • 100 grams Coconut

Recipe's preparation

    1. 1.  Preheat oven to 180 degrees celcius.  Lightly grease and line muffin trays
    2. 2.  Place almonds, sugar & coconut into TM bowl and mill for 15 seconds on speed 10.  Set aside.
    3. 3.  Place oranges/carrots into TM bowl and chop for 8 seconds on speed 5. 
    4. 4.  Add almond/sugar/coconut mix, eggs, cornflour and baking powder and mix for 10 seconds on speed 7, using spatula if necessary.
    5. 5.  Pour the batter into prepared muffin trays and bake for 40 minutes, using a skewer to make sure the cake is cooked.  It can seem slightly moist but still springing back in middle.
    6. 6.  Allow to cool for 10 minutes in the tin before turning out onto a cooling rack.
    7. 7.  Serve warm or cooled with ice cream or yogurt.

Accessories you need



This mixture could also be divided into small dariole moulds and steamed for 20-25 minutes in the Varoma.  It would make 10-20 (depending on the size of your moulds) so you might prefer to halve the mixture.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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