Easter Cupcakes
- 20 mins
- 6 portions
- Easy
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Festive Muffins
For a lighter breakfast this Christmas morning, these fabulous gluten free muffins hit the spot! With all the festive flavours of cranberry, orange and cinnamon, they are the perfect bite with a coffee before you tackle the day ahead!
-
Cook: 15 mins
Prep: 10 mins - 12
- Easy
- Suitable for home freezing
Go back
Festive Muffins
For a lighter breakfast this Christmas morning, these fabulous gluten free muffins hit the spot! With all the festive flavours of cranberry, orange and cinnamon, they are the perfect bite with a coffee before you tackle the day ahead!
-
Cook: 15 mins
Prep: 10 mins - 12
- Easy
- Suitable for home freezing
Ingredients
| 250g Juvela Gluten Free Fibre Mix | |
| 2tsp baking powder | |
| ½ tsp bicarbonate of soda | |
| 100g golden caster sugar | |
| 1tsp cinnamon | |
| ½ tsp nutmeg | |
| Zest and juice of an orange | |
| 125ml milk | |
| 75ml rapeseed oil | |
| 1 medium egg | |
| 150g dried cranberries | |
| 75g mixed chopped nuts |
Method
- Preheat the oven to 200°C/180°C Fan/Gas Mark 6 and line a 12 hole muffin tin with cases.
- Pop all the dry ingredients into a large bowl, along with the grated orange.
- Squeeze the orange juice into a measuring jug and add milk to make up to 200ml liquid.
- Add the oil and the egg and lightly beat together.
- Pour into the dry ingredients and, using a rubber spatula, combine together well.
- Stir in most of the cranberries and chopped nuts and then spoon mixture between muffin cases.
- Sprinkle the remaining cranberries and nuts on top and bake in a preheated oven for 15-20 minutes until golden and risen.
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