Wednesday, April 30, 2014

Wellness Wednesday - Blueberry-Orange Muffin Cake

Ok, I know... Normally a recipe would show up under the Saturday's Supper feature but I had to share this as part of Wellness Wednesday because it is delightfully delish AND has Wild Orange essential oil in it. Yeah, I'd like to think it's practically good for you! It's not really sweet at all which is great because I can have it for breakfast or if I want a little something after dinner it's enough to satisfy my sweet tooth without being a blood sugar spiking, high fat, and high calorie diet disaster. You can taste the citrus notes along with the cinnamon and coconut.

This recipe actually came out of the Spring 2014 issue of doTERRA Living Magazine (page 21-22 if you're interested in checking out the Essential Tea Time spread). I saw the recipe and knew I had to try it when it said "great for a brunch or as a dessert". In my world that means I have an excuse to eat it at least twice a day which is fabulous!

I actually made mine with dried blueberries and it worked out great. It makes me think you could use whatever your favorite seasonal fruit is or dried fruit if things like berries are out of season. I personally would love to try this with dried pineapple to have a pina colada type flavor going on. MMMM... Another day though...

I say bust out your Wild Orange EO and make this today! If you aren't currently a doTERRA user and would like to try this let me know and we can tell you more about how you can get some Wild Orange oil and make your brunch (or dessert) a delightful success.

Blueberry-Orange Muffin Cake
doTERRA Living Magazine - Spring 2014

Ingredients
1/2 cup butter, softened
1/2 cup honey
3 large eggs
1 cup orange juice
1/2 teaspoon Wild Orange
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon lemon juice
1 cup blueberries
1 1/2 cups coconut

Directions
1. Cream together butter and honey. Add eggs, orange juice, and Wild Orange; mix.
2. Add dry ingredients and mix thoroughly.
3. Fold in blueberries, 1 cup of coconut, and lemon juice. Place in 9x13 cake pan.
4. Top with the remaining 1/2 cup coconut.
5. Bake at 350 degrees Fahrenheit for 30-40 minutes.

Modifications
* As I mentioned we used dried blueberries instead of fresh because it was what we had on hand. Fresh would have been amazing!
* I think you could sub any other berries that are in season (though probably nothing too ripe or the batter might get gooey during cooking) but dried seems to work well (I'm thinking craisins would be great). 
* I would be interested in trying this with other fruit too.
* If you aren't a huge coconut fan I would consider only putting the 1 cup in the mix and then topping it with some sort of sliced or chopped nuts. The coconut adds great texture though so I would hesitate to leave it out completely. If you try it without let me know how it goes.

If you've ever been interested in trying essential oils my husband and I are working to build our doTERRA business. We're happy to share information with you, get you some samples, and hopefully help you live a more balanced life. We can ship samples anywhere in the US. If you're interested leave me a comment below or email us at macmoto (dot) doterra (at) gmail (dot) com. We love using the oils for our family and you could too!

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