Orange-Vanilla–Poppy Seed Muffins

Makes 12 muffins

WHENEVER I make anything that combines orange and vanilla, I hear the bells of the ice cream truck driving too fast down my old block in Brooklyn. When I was a kid, that sound sent chills of joy and excitement right through me. The anticipation of a Creamsicle was almost too much to bear.

This muffin is my homage to the Creamsicle, and also good without the poppy seeds if you are still avoiding seeds. Top with Honey Butter (here) for an extra yum factor.

2 cups Jennifer’s Way Bakery All-Purpose Flour (purchased or here)

½ cup maple sugar, coconut sugar, date sugar, or organic evaporated cane juice

1 teaspoon aluminum-free baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon Himalayan salt

2 tablespoons grated orange zest

¾ cup rice milk, coconut milk, or any other additive-free, unsweetened nondairy milk

Juice of ½ orange

½ teaspoon ground vanilla bean or 1 teaspoon gluten-free vanilla extract

1 cup puréed strawberries or peaches (or 1 ripe banana, mashed)

¼ cup unsweetened applesauce

⅓ cup grape seed oil or olive oil

¼ cup poppy seeds

Preheat the oven to 325°F. Line a standard 12-cup muffin pan with baking liners.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt, and orange zest. In a separate bowl, mix together the milk, orange juice, and vanilla and set aside.

Using a stand mixer with a whisk attachment, combine the fruit purée, applesauce, and oil until smooth. Set the mixer to medium speed and slowly add the dry mixture while alternating with the milk–orange juice mixture. Once everything is added, mix for a minute until everything is incorporated. Remove the bowl from the mixer and fold in the poppy seeds.

Scoop the batter into the liners and bake for 10 to 12 minutes, until a toothpick inserted into a muffin comes out clean.

Serve immediately, or store in an airtight container and refrigerate for up to 6 days.

honey butter

Makes about ⅓ cup

HONEY AND BUTTER are somehow the perfect combination of flavors. I’ve always loved both, but I love them even more mixed together. Of course, I can’t have real butter anymore, but nondairy butter is a perfectly acceptable substitute. I’ve also made this with palm shortening, which is surprisingly tasty. I like it on pancakes (here), and biscuits (here), and toast made from any of my bread recipes. It’s also good on the Butternut Squash Bread here.

⅓ cup palm shortening or nondairy butter (such as Earth Balance)

4 teaspoons olive oil

½ teaspoon fresh lemon juice

½ teaspoon raw honey

¼ teaspoon Himalayan salt, or more to taste

Whip all the ingredients together with a fork (or you could use a hand mixer). Adjust the seasonings to taste. Store in an airtight container in the fridge for honey butter emergencies. It will last for at least 2 weeks.