Wheat Free Orange and Mincemeat Muffins recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
140 g (5 oz) 1 cup of rice flour
140 g (5 oz) 1 cup of maize flour
2 1/2 teaspoons of Gluten free baking powder
2 teaspoons of Gluten free bicarbonate of soda (baking soda)
85 g (3 oz) 6 tablespoons of dark muscovado sugar
1 teaspoon of ground cinnamon
A pinch of salt
300 ml (10 fl oz) 1 1/4 cups of natural soya yogurt (or sheep or goat's yogurt, which is not DF)
75 ml (2 1/2 fl oz) 1/4 cup of fresh orange juice
Zest of 1 orange
4 tablespoons of sunflower oil
1 large free-range egg
255 g (9 oz) 3/4 cup of Gluten free luxury mincemeat
12-hole muffin tin, lined with paper muffin cases
140 g (5 oz) 1 cup of maize flour
2 1/2 teaspoons of Gluten free baking powder
2 teaspoons of Gluten free bicarbonate of soda (baking soda)
85 g (3 oz) 6 tablespoons of dark muscovado sugar
1 teaspoon of ground cinnamon
A pinch of salt
300 ml (10 fl oz) 1 1/4 cups of natural soya yogurt (or sheep or goat's yogurt, which is not DF)
75 ml (2 1/2 fl oz) 1/4 cup of fresh orange juice
Zest of 1 orange
4 tablespoons of sunflower oil
1 large free-range egg
255 g (9 oz) 3/4 cup of Gluten free luxury mincemeat
12-hole muffin tin, lined with paper muffin cases
method
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. Sift together the flours, baking powder, bicarbonate of soda (baking soda), sugar, cinnamon and a pinch of salt into a mixing bowl.
3. In another bowl, mix together the yogurt, orange juice and zest with the oil and egg.
4. Gently mix the wet ingredients into the dry ingredients using a metal spoon.
5. Add the mincemeat and blend briefly.
6. Spoon the mixture into the paper cases in the muffin tray and bake for 20 minutes, or until golden and firm.
7. Leave the muffins to cool in the paper cases and serve them cold.
2. Sift together the flours, baking powder, bicarbonate of soda (baking soda), sugar, cinnamon and a pinch of salt into a mixing bowl.
3. In another bowl, mix together the yogurt, orange juice and zest with the oil and egg.
4. Gently mix the wet ingredients into the dry ingredients using a metal spoon.
5. Add the mincemeat and blend briefly.
6. Spoon the mixture into the paper cases in the muffin tray and bake for 20 minutes, or until golden and firm.
7. Leave the muffins to cool in the paper cases and serve them cold.
serving amount
serves 6
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