Ingredients
100g raisins
juice and zest of one large orange
250g gluten free flour
¼ tsp salt
1 tbsp gluten free baking powder
180g caster sugar
2 large eggs
180ml sunflower oil
180ml plain yoghurt
1 tsp vanilla extract
Method
- Preheat the oven to 180⁰C/Gas 4 and line a muffin tin with paper cases.
- Put the raisins and orange juice in a small saucepan. Bring to the boil, then set aside to cool completely
- Mix the zest, flour, salt, baking powder and sugar in a bowl.
- Whisk together the eggs, oil, yoghurt and vanilla then add to the dry ingredients along with the raisins and any juice left in the pan. Mix together gently and spoon into the muffin tin.
- Bake for 20-25 minutes until firm to the touch. Cool in the tin for 5 minutes, then cool on a wire rack.
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