breakfast – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Fri, 14 Apr 2017 23:41:00 +0000 en-US hourly 1 Orange Peel Avocado Breakfast Cupcakes https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/ https://theherbalbakeshoppe.com/recipe/orange-peel-avocado-breakfast-cupcakes/#respond Mon, 18 Apr 2016 17:20:53 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1546
orange peel avocado breakfast cupcakesorange peel avocado breakfast cupcakes
oranges and avocadosoranges and avocados
orangesoranges
specks of orange peelspecks of orange peel

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Orange peel, likely not what comes to mind when contemplating herbs. Ancient healing practitioners of Traditional Chinese Medicine definitely did, though. Actually the use of orange zest originated in oriental cuisine with the knowledge of its health benefits, flavor was an added bonus. Of course there is good nutrition in eating the pulp inside an orange but the rind is more nutrient dense, packed with antioxidants and essential oils. The compounds in orange peel stimulate hydrochloric acid production in the stomach, which is essential for digestion helping to relieve gas or abdominal bloating. Using the whole orange also provides healthy fiber, something that is lost if just drinking orange juice for breakfast. Honestly, though, I am not suggesting that we start eating unpeeled oranges, just consider more ways to reap the total citrus benefit. I think you will love these cupcakes.

Orange Peel Avocado Breakfast Cupcakes
These may seem more like muffins than cupcakes; however cupcakes they are especially if you choose to ice them. And why not cupcakes for breakfast? Especially if they are packed with a high quality fat source from avocado, truly needed to provide fuel for the day. From an herbal perspective, using the whole orange particularly the rind offers a healthy digestive start.
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Servings Prep Time
18cupcakes 25minutes
Cook Time
30-35minutes
Ingredients
For cupcakes
  • 2large organic oranges1 pound weight
  • 1 avocado3/4 cup chunks
  • 2 1/2cup organic all-purpose flour
  • 1tsp baking powder
  • 1/4tsp salt
  • 1cup organic unsalted butter, softened
  • 1 1/4cup organic granulated sugar
  • 2 organic eggs
  • 1tsp vanilla extact
For icing (optional)
  • 1cup marscapone, softened
  • 5ounces whole milk greek yogurtgrass-fed if available
  • 1cup all-purpose flour, unsifted
  • 1 tsp orange juice
  • 1tbsp orange zest
Instructions
For cupcakes
  1. Preheat oven to 325 °F. Grease muffin tins with softened butter or line with cupcake liners.
  2. Wash oranges gently with warm water and dry. Trim stem ends, then cut into chunks, do not peel. Remove seeds. Scoop out flesh from avocado. Combine orange chunks and avocado to bowl of food processor. Pulse until smooth, but not pureed.
  3. Sift together flour, baking powder, baking soda, and salt. Set aside.
  4. In electric mixer, blend butter until creamy. Add sugar and blend until slightly fluffy. Beat in eggs and vanilla until well combined.
  5. Measure 1½ cups of orange and avocado blend and add to batter. Beat on medium speed until well blended.
  6. With mixer on low speed, gradually add dry ingredients, beating until incorporated.
  7. Fill cupcake liners with batter using a ¼ cup measure. Bake for 30-35 minutes until toothpick inserted in center of cupcake comes out clean. Check for doneness after 30 minutes Cool on wire racks completely before frosting.
  8. Serve warm or cool, with or without icing.
For icing
  1. Add all ingredients to electric mixer. Whip until smooth and fluffy. Refrigerate until ready to ice cupcakes. Also yummy eaten with a spoon or spread on a breakfast cupcake as if buttering.
Recipe Notes

***Using organic ingredients whenever possible will make your baked goods all the more nourishing. For this recipe, use organic butter, eggs, sugar, flour and especially oranges and avocado if available.

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