To celebrate the launch of our 2014 Give a Fork! campaign, focussed on food and packaging waste, Italian masterchefs Cecconi’s share their recipe for Orange Peel Muffins and show us that #wastefree eating is not only achievable but hot diggity darn delicious! You’re welcome.
Why would you want to use bits of food you’d normally chuck? Because food waste is one of the biggest environmental issues we face today. It’s at the heart of many of the social issues we face too. Thankfully, doing something about it is easy and, as this recipe shows, can be utterly delicious. Read more about waste here.
Cecconi’s #wastefree Orange Peel Muffins
Makes 6 large muffins
To prepare the orange peel
Peel and juice of 8 oranges, locally grown
6 tablespoons brown sugar
1 stick of cinnamon
1 teaspoon of finely chopped rosemary
1 star anise
First, blanch the orange peels – place a pot of water on the heat, add the orange peel and bring to the boil. Once boiling, strain. Repeat this process another two times. Strain and set aside.
In a small pot, place the juice of 8 oranges, brown sugar, cinnamon, clove, rosemary & star anise and bring to the boil. Add the blanched skins, bring to the boil again, reduce heat, cover the pot and cook for 2 to 3 hours on a low heat.
Strain the peel over a bowl and set aside, retaining the syrup for drizzling over the muffins, using in cocktails or drizzling over poached fruit, yoghurt or cakes…anything really!
For the Muffin mix
225 grams of self raising flour
30 grams of rolled oats
200 grams of brown sugar
250 grams natural yoghurt
80 mls of vegetable oil
3 eggs, free range or organic*
1 tablespoon of cooked orange peel
butter, for muffin tin
Place the self raising flour and rolled oats in a large bowl, combine and set aside.
In a separate bowl, place the brown sugar, yoghurt, vegetable oil, eggs and peel whisk vigorously until combined, then add the flour mix and fold until combined.
Brush a muffin tin with melted butter. Spoon the mix into the muffin tin and bake at 170 degrees celcius for 25 minutes. Stand for 5 minutes, turn out onto a wire rack and sprinkle with icing sugar. Drizzle with leftover syrup if you like.
*Don’t throw your eggshells in the bin. Either pop them in the compost bin if you have one or crush them up and sprinkle them in your pots or around your garden – they help to keep slugs away and leach minerals into the soil, helping to improve soil quality!