Sultana and pecan muffins

Sultana and pecan muffins

By
From
Coconut Oil: Nature’s Perfect Ingredient
Makes
10 muffins

Although these little muffins are gluten- and dairy-free, they are so tasty that you’d never know it. The orange zest really livens things up, and I love the way they make my house smell as they bake.

Ingredients

Quantity Ingredient
120g gluten-free self-raising flour
1/2 teaspoon gluten-free baking powder
40g unrefined brown sugar
1 medium egg, lightly beaten
50g lucy bee coconut oil, melted
100ml see method for ingredients
40g pecans, broken into small pieces
120g sultanas
1 large orange, finely grated zest

Method

  1. Preheat the oven to 180°C. Line a muffin tray with 10 paper cases or lightly grease a silicon muffin tray.
  2. Put the flour, baking powder and sugar in a bowl and mix. In a separate bowl, mix together the egg, coconut oil and almond milk oil until smooth. Fold the dry ingredients into the wet until just combined. Take care not to over-work the mixture or the muffins won’t rise.
  3. Fold in the pecans, sultanas and orange zest until just combined. Divide the mixture between the prepared muffin cases. Bake in the oven for 15 minutes, until springy to the touch. Leave to cool, then devour.
Tags:
coconut oil
healthy
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