i don’t know about you but we have this work ritual that when it’s your birthday, you bring in cake. yeah, i don’t understand it either. shouldn’t it be the other way around? anyways, i digress.
i got the idea from mum who made gluten free muffins on saturday night. to feed the masses at work, i decided that i’d use the same recipe to make mini muffins. so i went and bought a ‘willow bake & enjoy’ muffin tray on sunday from my local department store. for $10 i reckon it’s a pretty good investment as i have a feeling that i’ll be getting a lot of use out of it – for both sweet and savoury dishes.
note: the original gluten-free recipe can be found on grouprecipes.com
2 cups self-raising flour
3/4 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup mini chocolate chips
1 thin skinned orange, seeded and cut into chunks
1 large egg
1 cup milk
1/4 cup oil
1) place oven rack in the top 1/3 of the oven and preheat to 400f (200c). spray 12 muffin cups with baking spray.
2) in a large bowl, combine all dry ingredients, including the chocolate chips. set aside.
3) in the bowl of a food processor, process the orange chunks (peel and all) until pureed. small chunks are ok, but you want it to be fairly smooth. add the egg, milk and oil to the food processor and pulse 4 or 5 times, until combined.
4) pour the orange mixture into the dry ingredients and stir just until moistened. don’t over beat.
5) divide the batter among the 12 muffin cups. sprinkle the tops with additional sugar, if desired. bake for 15 – 20 minutes.
from this recipe, i made 48 mini muffins. i think that should be enough …
this is a quick mix no-fuss no-mess recipe that you can do in no time.
“Moonrise settle back with muffins and tea until the window empties” ~ R Willmott.