These delicious gluten-free muffins are suitable for freezing. When defrosting leave for 2 hours at room temperature. You can reheat them for 5-10 minutes in an oven preheated to 150⁰C/ Gas 2.
Ingredients
100g raisins
1 finely grated zest plus juice of one large orange
250g gluten free flour
¼ tsp salt
1 tbsp gluten free baking powder
180g caster sugar
2 large eggs
180ml sunflower oil
180ml plain yoghurt
1 tsp vanilla extract
1 finely grated zest plus juice of one large orange
250g gluten free flour
¼ tsp salt
1 tbsp gluten free baking powder
180g caster sugar
2 large eggs
180ml sunflower oil
180ml plain yoghurt
1 tsp vanilla extract
Method
- Preheat the oven to 180⁰C/Gas 4 & line a muffin tin with paper cases.
- Put the raisins & orange juice in a small saucepan. Bring to the boil, then set aside to cool completely
- Mix the zest, flour, salt, baking powder & sugar in a bowl.
- Whisk together the eggs, oil, yoghurt & vanilla then add to the dry ingredients along with the raisins & any juice left in the pan. Mix together gently & spoon into the muffin tin.
- Bake for 20-25 minutes until firm to the touch. Cool in the tin for 5 minutes, then cool on a wire rack.
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