Todays recipe is a twist on this recipe by Faith which is a gluten free twist on this recipe by Mike.
Ingredients
190g Gluten Free Self Raising Flour (I used rice flour but recommend self raising)
75g Unsalted butter
100g Demerara Sugar
1 egg.
Zest of 1 orange
Juice of 1/2 an orange
120ml Almond Milk
1 tsp Xanthum Gum
1/2 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Allspice
For the topping:
50g Demerara sugar
45g Unsalted butter
2 tsp Ground Cinnamon
You can easily take out the gluten free or dairy free elements if you don’t need them and you’ll still get great muffins.
Step 1. Line a muffin tray with cases.
Step 2. Preheat your oven to 220 degrees
Step 3. Cream the butter and sugar.
Step 4. Add the egg and mix well.
Step 5. Add a couple of tbsp of the flour.
Step 6. Add the orange zest, juice, milk and mix.
Step 7. Add the remaining flour, cinnamon, nutmeg, allspice, and mix.
Step 8. Once thoroughly mixed spoon into the muffin cases. You should get between 6 and 9 muffins.
Step 9. Bake at 220 for 5 minutes and then reduce to 180 for another 20.
Step 10. Once baked get the muffins out of the oven and leave them to cool.
Step 11. Time to make the topping, melt the butter.
Step 12. Mix the cinnamon and sugar together.
Step 14. Brush the muffin with the butter and sprinkle with the cinnamon sugar.
I really enjoyed eating these when I baked them, and now I’m tempted to go and bake another batch!
Let me know if you bake them, or do you have your own recipe for a festive bake?
