Blueberry and orange muffins

Serves:

Ingredients

Gluten-free (see note below)

• 2 cups self raising flour (or gluten-free flour)
• 1/2 cup almond meal
• 1/2 cup caster sugar
• 1/3 cup (80mL) oil
• 1 cup milk
• 2 eggs
• Zest of one orange, finely chopped
• 1 cup blueberries

Method

Preheat oven to 180 degrees C and place paper cases in muffin tray. Sift flour into large mixing bowl, add caster sugar. In a glass jug, measure out oil (to 1/3 cup), add milk (to 11/3 cup) and eggs, and whisk to combine.

Pour liquid into dry ingredients and mix until just combined. Stir in orange zest and blueberries. Spoon mixture into paper cases. Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.

Notes:

• If you don’t have almond meal, or don’t want to use it, just use more flour.
• If you have extra mixture, make mini muffins (avoiding the blueberries for the fussy children).
• Make these muffins gluten free using gluten free plain flour and 3 teaspoons gluten-free baking powder.

Serving Suggestions

Note