The perfect gluten free after school snack.
The perfect after school snack! Sweet but not too sweet, sticky, but not annoyingly so. The kids love them, I love them and they don't hang around long enough to worry about finding a suitable storage tin. Win-win!
- 150 g Gluten free flour - we use Doves Farm
- 2.5 tsp Gluten Free Baking Powder
- 1 tsp Mixed spice level tsp
- 1 pinch Salt
- 1 Zest of one large orange or 1-2 clementines
- 1 Large free range egg
- 75 g Caster sugar
- 50 g Butter
- 200 g Cranberries fresh ones make for a juicier muffin but dried cranberries are amazing too
- 3 tbsp Orange Juice
- 2 tbsp Caster Sugar
You will need;
Large mixing bowl and hand whisk or freestanding mixer
Sift the dry ingredients (flour, cinamon, mixed spice, baking powder and salt) into your bowl or mixer. Sometimes I give the mix a second airing as it does make a better muffin, sometimes I don't bother.
In a separate bowl, whisk together the orange juice and zest, egg, sugar, milk and melted butter.
Now, using a metal spoon, quickly incorporate the wet ingredients into the dry mix. It is probably better to do this step yourself rather than leave it to the kids. The secret is to mix it together as quickly and gently as possible. It will look a bit loose and 'wobbly' but this is what you want.
No beating. No whisking. Trust me.
Lastly, gently and quickly fold in the cranberries. Again - DON'T whisk, or mix, no matter how high the temptation levels!`
Divide your mix between pretty muffin cases and bake near the middle of the oven for 25-30 minutes until risen and golden.
Remove from the oven and cool on a wire tray.
Dissolve the caster sugar into the orange juice and pour over the muffins as they cool!
Leave them on a plate as the kids come home from school and wonder how they disappeared so quickly!