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By: chrislori
Makes: 16 small muffins


  • 1 large orange
  • ¾ cup orange juice
  • 1 egg
  • ¼ cup vegetable oil
  • 1 ½ cups spelt flour
  • ¾ cup golden brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup fresh or frozen raspberries


  • Preheat oven to 350 degrees. You will need two muffin pans as this recipe yields about 16 small muffins. Muffin liners are optional – if you don’t use them, I would spray pans with vegetable oil to avoid sticking!
  • Cut the orange into 8 pieces.
  • Place the orange pieces in the blender along with the juice, egg and oil. Blend until smooth.
  • In a medium bowl, sift together the spelt flour, sugar, baking powder, baking soda and sea salt.
  • Add the dry mixture into the orangey wet mixture and blend until combined.
  • Fold in raspberries with a spatula or large spoon.
  • Pour mixture into muffin pans right out of the blender, or use an ice cream scoop to dole out even portions of batter into muffin pans.
  • Bake at 350 degrees for 15-20 minutes, depending on the heat of your oven, turning pans halfway.