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Cactus Chip – Orange Muffins

Cactus Chip – Orange Muffins

By Nancy Casey

Preparation time: 20 minutes

Cook time: 15 – 19 minutes

Makes: 11 – 12 muffins

Ingredients:

  • 2 ¼ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup Cactus Chips (or substitute with dehydrated cranberries)
  • 1 tablespoon orange zest (2 large oranges)
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup orange juice (freshly squeezed)
  • ½ cup plain or vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • ½ cup salted butter, melted

Directions:

  1. Preheat oven to 350 degrees (345 degrees for convection oven)
  2. Prepare muffin tin with liners and spray with non-stick spray
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt and Cactus Chips, set aside
  4. In a large bowl, using a mixer, blend orange zest, sugar, eggs, orange juice, yogurt and vanilla extract until well blended
  5. With a wooden spoon, add dry ingredients to the wet mixture and stir until incorporated
  6. Stir in melted butter until batter is smooth and cactus chips are dispersed throughout (do not overmix)
  7. Divide evenly in muffin cups
  8. Bake for 15 – 19 minutes until toothpick inserted comes out clean
  9. Store in air-tight container for 2 days or in the refrigerator for a week
  10. To freeze, place them in a freezer bag
  11. To serve hot – put in microwave for 30-45 seconds

Gluten-free option: substitute all-purpose flour with almond flour or favorite gluten-free flour

Dairy-free option: switch yogurt and butter with olive or avocado oil

“Enjoy the wonderful, unique flavor the Prickly Pear Cactus Chips gives”