Orange and cranberry mini muffins
Makes about 20

Gluten-free, wheat-free, sugar-free, yeast-free, soya-free, nut-free, peanut-free, vegetarian, dairy-free*, casein-free*, lactose-free*

 

These muffins are very moreish. In addition to being great in lunchboxes, they’re ideal as sweet canapés at parties.

You will need a mini muffin tray (fitting 24 muffins in a tray) for baking. A silicone one is easier to use than a metal one as you can just pop the muffins out when they have cooled. If you have a metal one, remember to use muffin cases.

 

100 g soft unsalted butter at room temperature

40 g gluten-free white bread flour

75 g gluten-free plain white flour

1 tsp gluten-free baking powder

2 large eggs

125 g xylitol

1 orange, zest

50 g dried no-added-sugar cranberries

 

1. Pre-heat the oven to 200C/400F/gas mark 6. If you are not using a silicone mini muffin tray, line your tray with mini muffin cases.

2. Mix the flours and baking powder in a bowl.

3. In another bowl, whisk the soft butter, eggs, xylitol and orange zest thoroughly, preferably with an electric whisk for a few minutes, so that the mixture becomes smooth and slightly fluffy.

4. Fold in the dry ingredients and the dried cranberries.

5. Spoon the dough into the mini muffin tray, making about 20 muffins. Each muffin will rise, so only fill each case up to about three quarters full.

6. Bake in the oven for about 15 minutes or until the muffins look golden.

7. Leave to cool before removing the muffins from the tray.

 

* Substitutions

To make the muffins dairy-, casein- and lactose-free, use non-dairy vegetable margarine instead of butter.