Today's recipe is for Orange-Chocolate Chip Cupcakes!
This recipe is a taste of transition from Autumn to Winter, it has Autumn colors but it's already with wintery flavors :)
It's such an easy recipe to make but still, the result will absolutely amaze you. They will take only 30 minutes!
Grab the recipe with some health benefits from oranges ;)
Here are the nutrients in about half of a large orange (100 grams):
Protein: 0.9 grams
Carbs: 11.8 grams
Sugar: 9.4 grams
Fiber: 2.4 grams
Fat: 0.1 grams
Oranges are mainly composed of carbs and water, with very little protein and fat and few calories.
Simple sugars — such as glucose, fructose, and sucrose — are the dominant form of carbs in oranges. They are responsible for the fruit’s sweet taste.
Despite their sugar content, oranges have a low glycemic index (GI) of 31–51 (1).
This is a measure of how quickly sugar enters your bloodstream after a meal.
Low GI values are associated with numerous health benefits.
Oranges’ low GI is explained by their high polyphenol and fiber content, which moderates the rise in blood sugar.
Oranges are a good source of fiber. One large orange (184 grams) packs around 18% of the Reference Daily Intake (RDI).
The main fibers found in oranges are pectin, cellulose, hemicellulose, and lignin.
Dietary fiber is associated with many beneficial health effects, including improved digestive health, weight loss, and cholesterol.
Vitamins and minerals
Oranges are a good source of several vitamins and minerals, especially vitamin C, thiamine, folate, and potassium.
Vitamin C. Oranges are an excellent source of vitamin C. One large orange provides over 100% of the RDI.
Thiamine. One of the B vitamins, also called vitamin B1, thiamine is found in a wide variety of foods.
Folate. Also known as vitamin B9 or folic acid, folate has many essential functions and is found in many plant foods.
Potassium. Oranges are a good source of potassium. High intake of potassium can lower blood pressure in people who already have high levels and may reduce your risk of heart disease.
Other plant compounds
Oranges are rich in various bioactive plant compounds, which are believed to be responsible for many beneficial health effects.
The two main classes of antioxidant plant compounds in oranges are carotenoids and phenolics (phenolic compounds).
Oranges are an excellent source of phenolic compounds — especially flavonoids, which contribute to most of their antioxidant properties.
Hesperidin. A citrus flavonoid that is one of the main antioxidants in oranges, hesperidin is associated with several health benefits.
Anthocyanins. A class of antioxidant flavonoids, anthocyanins are responsible for the red flesh of blood oranges.
All citrus fruits are high in carotenoids antioxidants, which are responsible for their rich color.
Beta-cryptoxanthin. This is one of the most abundant carotenoid antioxidants in oranges. Your body converts it into vitamin A.
Lycopene. An antioxidant found in high amounts in red-fleshed navel oranges (Cara cara oranges), lycop.
Oranges and other citrus fruits are high in citric acid and citrates, which contribute to their sour taste.
Research indicates that citric acid and citrates from oranges may help prevent kidney stone formation.
Health benefits of oranges
Human and animal studies indicate that regular consumption of oranges is beneficial for health.
Heart disease is currently the world’s most common cause of premature death.
Flavonoids — especially hesperidin — in oranges may have protective effects against heart disease.
Clinical studies in humans note that daily intake of orange juice for four weeks has a blood-thinning effect and may reduce blood pressure significantly.
Fibers also seem to play a role. Intake of isolated fibers from citrus fruits has been shown to decrease blood cholesterol levels.
Taken together, it is likely that regular consumption of oranges may help lower your risk of heart disease.
Kidney stone prevention
Oranges are a good source of citric acid and citrates, which are believed to help prevent kidney stone formation.
Potassium citrate is often prescribed to patients with kidney stones. Citrates in oranges seem to have similar effects.
Anemia is a condition characterized by low levels of red blood cells or hemoglobin, decreasing its ability to carry oxygen. It is often caused by iron deficiency.
Although oranges are not a good source of iron, they are an excellent source of organic acids, such as vitamin C (ascorbic acid) and citric acid.
Both vitamin C and citric acid can increase your body’s absorption of iron from the digestive tract.
When eaten with iron-rich food, oranges may help prevent anemia.
Whole oranges vs. orange juice
Orange juice is a popular drink throughout the world.
One of the main differences between pure orange juice and whole oranges is that juice is much lower in fiber.
One cup (240 ml) of pure orange juice has a similar amount of natural sugar as 2 whole oranges and is much less filling.
As a result, fruit juice consumption can often become excessive and may contribute to weight gain and health problems.
This applies especially to juice that contains added sugar.
Although quality orange juice can be healthy in moderation, whole oranges are generally a much better choice.
Oranges don’t have many known adverse effects.
Some people have an orange allergy, but this is rare.
For people who experience heartburn, consumption of oranges can make symptoms worse. This is because oranges contain organic acids, mainly citric acid and ascorbic acid (vitamin C).*source
Go ahead and grab this easy recipe :)
Prep: 15 min
Cook time: 20 min
Level: easy, medium
Servings: 16 portions
Calories per serving: 352 kcal
Find the recipe & nutrition facts below :
¾ cup non-dairy milk
1 teaspoon apple cider vinegar
2 1/3 cups flour
2 teaspoons baking powder
½ teaspoon salt
1/3 cup oil
2/3 cup sugar/maple syrup or any other sweetener
1 tablespoon flax meal + 3 tbsp water
zest and juice from 1 medium-sized orange
1/2 cup chocolate chips
orange natural food coloring & orange food essence (optional)
For the decoration:
1/2 cup vegan butter or margarine (115 gr.) (room temp)
2 cups powdered sugar
2 tbsp orange fresh
zest of half orange
Step 1: Preheat the oven to 180° C.
Step 2: In a small bowl, combine the milk and apple cider vinegar and set aside. In a small cup mix flax meal and water. Set aside.
Step 3: In another large bowl, stir the flour with baking powder, then add mix in sugar, then whisk until thoroughly combined.
Step 4: Add in milk&vinegar mixture, oil, flax egg, and the orange zest and juice. Stir until combined. Add the orange essence and food coloring(optional) and stir in chocolate chip.
Step 5: Transfer batter to a 12-cup muffin tin. *if your tin is not a silicone one make sure to grease it well with vegetable oil.
Step 6: Bake for 20 minutes or until a toothpick from the center comes out clean.
Step 7: Prepare your frosting by mixing with an electric mixer, first vegan butter with half of the powdered sugar, after it's mixed, add the other part, mix together and add the zest and juice. Mix together until it's well combined.
Step 8: Transfer the frosting into a piping bag and decorate your completely cooled down muffins.