Sunshine Muffins: What to do with sad-looking oranges

You know how there are things that are just so disturbing or out of the ordinary that you just have to keep staring? Like that car accident on the freeway that held you up for an extra 30 minutes, but you insist on going 15 miles per hour when you drive by, just so you can look at the car that is facing the wrong direction, surr0unded by debris? Or the child that's just tall enough to push the shopping cart with their hands high above their head, and all you see is a cart coming down the aisle at the grocery store and you do a double-take?

Or - the one I've been thinking of - that twisted show on TLC called Toddlers & Tiaras? You just have to watch it because you find the idea of fake-tanning your 2 1/2 year old daughter so bizarre? (I can't believe I just publicly admitted to watching that sh0w. Once, people, that's all.)

Well, I came across Sunshine Muffins on Thrifty Florida Mama's blog, and realized that it was muffins that involved whole oranges. She was attempting to use up some oranges on their last leg, and my mind drifted into the kitchen to my fruit bowl, hopefully holding 5 shrunken clementines that I doubted I would peel up and eat. This was the perfect solution, only gluten free, of course. So, withhold your judgment - Sunshine Muffins are full of fiber and vitamin C, and you can salvage those oranges that keep getting passed up in the fruit bowl! And they are a fascinating color of orange!

Sunshine Muffins

3 to 4 oranges
1 egg
1/4 cup oil
3/4 cup sugar
1/2 cup quinoa flour
1/2 cup tapioca starch
1/2 cup sweet rice flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum

Chop the oranges, with the peel on, in small pieces. In your blender or food processor, blend the oranges until they are pureed. Yep, peel and all (just make sure there was no seeds in there. Or those little knobby things on the end where the orange attached to the tree). When the oranges are liquidy, add the egg, oil, and sugar.

In a separate bowl, mix together flours, baking powder, baking soda, salt and xanthan gum. Whisk together. Add into food processor/blender, and blend until everything is mixed.

Pour into a prepared muffin pan and bake for 350 for about 14 minutes, until the muffins are slightly golden. Thrifty Florida Mama had a brown sugar/orange juice glaze, but I think they are just great as they are.

They are spicy and fresh, and the quinoa flour adds some protein to fill you up. We're going hiking this weekend, and I think I will pack some of these for me. The boy will definitely be packing almond poppyseed muffins.