blood orange cardamom muffins

You guys, I loooooove oranges! I may be biased since I’m a born and raised Florida girl. Our oranges are pretty much the best ever, although I’m sure some Californians might disagree.

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I seriously could eat several oranges daily and never get tired of them. Sometimes instead of just eating them plain, I like using them to bake or cook (sliced oranges on salmon? try it!) and y’all know I love quick breakfast foods like muffins.

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Blood oranges have a slightly different flavor than other varieties. It’s hard for me to describe it, you just have to try them yourself. They also have a deep, dark red hue inside and a beautiful blush on the outside that make them almost too pretty to eat.

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These muffins are the end-product (sort of) from leftover citrus that we didn’t get around to eating before doing the weekly groceries, which obviously would include more oranges. I wasn’t about to let them go to waste.

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Not only will these make your house smell amazing while baking, their orange flavor is out of this world phenomenal.

Blood Orange Cardamom Muffins
adapted from the boot

1 1/2 C all purpose flour
1/2 C whole wheat flour
3/4 C granulated sugar
1/2 t salt
1/2 t ground cardamom*
3 t baking powder
1 egg (I used 3 T egg whites)
3 T extra virgin olive oil
1 C fresh squeezed blood orange juice**
Zest of 1 blood orange

Preheat oven to 375F. Lightly spritz a 12-cup muffin tin with cooking spray or use liners.
Mix dry ingredients in a large bowl.
In a small bowl, zest orange and add wet ingredients.
Make a well in the center of dry ingredients. Pour wet ingredients in.
Using a rubber spatula, swiftly combine the ingredients by folding together until just combined.
The batter will be lumpy but moist, not thin and smooth.
Spoon batter into muffin tins, filling to the top for 8 large muffins. Fill empty cups with 1/4 water.
Bake for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove from oven and let rest in pan for 5 minutes.

*The ground cardamom was my addition, since I love the subtle scent it adds to anything orange flavored without being too overpowering. If you don’t have it, these muffins will still taste wonderful.

**I actually sectioned the oranges, peeled off the rind and then put them in a blender. I found it only took 2 (medium) blood oranges to yield a cup of juice and it was much quicker than squeezing them by hand. If you’re not bothered with cleaning up the blender, then try this method.

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