Apricot and Orange Muffin

 

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These fruity muffins is best serve freshly baked and warm.

Ingredients (for 12 muffins): 115g/4oz/1cup gluten-free cornmeal 75g3oz/3/4 cup rice flour 25g/1 oz plain toffees 15ml/1tbsp gluten-free baking powder pinch of salt 50g/2oz/4tbsp soft margarine, melted 50g/2oz/ 1/4 cup light soft brown sugar 1 egg, beaten 200ml / 7 fl oz/scant 1 cup semi skimmed milk finely grated rind of 1 orange 115g/4oz/1/2 cup ready to eat dried apricot, chopped

Nutritional Information (Per muffin)   Energy          - 136 Kcals/572 kJ Fat, Total      - 4.6g saturated fat   - 1g Protein           -  2.9g Carbohydrate - 21g Fiber               - 0.9g

Apricot and Orange Muffins 1. Preheat oven to 200 °C/400°F/Gas 6.  Lightly grease or line eight or 12 muffins tins or deep bun tins.  Place the cornmeal, rice flour, baking powder, and salt in a bowl and mix. 2. Stir together the melted margarine, sugar, egg, milk, and orange rind, then pour the mixture over the dry ingredients.  Fold the ingredients, gently together - just enough to combine them.  The mixture will look quite lumpy, which is correct, as over-mixing will results in heavy muffins. 3. Fold in chopped dried apricots, then spoon the mixture into the prepared muffin or bun tins, dividing it equally among them. 4. Bake for 15-20 minutes until the muffins have risen and are golden brown and springy to the touch.  Turn them out to the wire rack to cool. 5. Serve the muffins warm or cold, on their own or cut in half and spread a little low fat spread.  Store the orange and apricot muffin for up to one week or seal in plastic bags and freeze for up to 3 months.

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