Blueberry and Orange Oat Muffins
A moist delicious soft crumb muffin which is gluten free and low GI thanks to the oats. Really filling and a much lower sugar muffin than normal. This is such an easy recipe that you can start the kids baking with this one.
200g Gluten Free Flour- (or you can use my mix recipe which is below)
50g Ground Almonds
2 tsp baking powder
2tbsp poppy seeds
1 tsp ground cinnamon
Zest and juice of 2 oranges
100ml sunflower oil
Oven at 170C
Mix the dry ingredients together.
Whisk the eggs with the zest, juice and oil.
Pour into the dry ingredients and mix well to combine.
Stir in the blueberries.
Divide across 12 cup muffin tin lined with paper bun cases.
Bake for about 20 minutes until golden and cooked through.
Gluten Free Flour Mix 2, 2, 1+1
This mix can be put together using the ratio 2, 2, 1 + 1
2 cups of rice flour – you can use white or brown
2 cups of corn flour
1 cup of ground almonds
1tbsp xanthan gum
Simply mix everything together using a hand whisk to remove any lumps and evenly mix the different flours. Store in an airtight jar until needed. You should follow any GF recipe omitting additional xanthan gum but adding baking powder or bicarbonate of soda as directed.