Blood oranges are in season and today I am posting a recipe for Blood Orange Buckwheat Muffins. Blood oranges have a beautiful red colour and a distinctive flavour, including citrus and raspberry notes. They are delicious as a snack but also make a very interesting ingredient to include in your bakes. Blood oranges have a pleasant bitterness to them, a bit like grapefruit but without the acidity of the grapefruit – while I might be tempted to sprinkle a little sugar on my grapefruit (a temptation I find hard to resist and, as a result, generally avoid eating grapefruit on its own) I thoroughly enjoy blood oranges as a snack (without any added sugar).
Blood oranges tend to have more tender membranes than ordinary oranges, which makes the segments very easy to cut without having to remove the membranes. So they are quick and easy to prepare. I used buckwheat flour (I mixed with a bit of ground almonds to tone down the rich very distinctive flavour of the buckwheat) in this recipe, as well as dark chocolate chips – both taste fantastic together and add even more character to these semi-sweet, delicious muffins.
This recipe makes 6 large Blood Orange Buckwheat Muffins, but you can easily double the ingredients if you’ve got a large family or want to enjoy them later. They taste great warm, whether on their own or with a little butter or even jam.
Remember not to overstir the batter (the muffins may not rise and have nice round tops).
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Yields 6 muffins
8 minPrep Time
27 minCook Time
35 minTotal Time
- 3 blood oranges (small)
- 3/5 cup buckwheat flour (a little more than 1/2 cup but less than 2/3 cup)
- 1/2 cup ground almonds
- 1 teaspoon baking powder
- 3 tablespoons sugar
- 1 egg
- 1/4 cup vegetable oil (I used rapeseed)
- 1/2 cup semi-skimmed milk
- 60 g dark chocolate chips
- Almond flakes for sprinkling on top
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a 6-muffin tin with paper muffin cases.
- Combine the flour, ground almonds and baking powder and set aside.
- Peel the blood oranges, separate the segments and cut each in half. Stir in 1 tablespoon of sugar and set aside.
- Whisk together the egg, 2 tablespoons of sugar and oil. Add the milk and stir well. Add the flour mixture all at once and stir a little. Add the orange pieces, chocolate chips and continue stirring until the dry ingredients are no longer visible (don't overstir).
- Spoon the mixture into the muffin cases, sprinkle with almond flakes and bake for 27 minutes.
- Carefully remove the muffins from the tin and place on a cooling rack.