Gluten Free Orange & Date Muffins
Sweet, cakey muffins with the tang of orange and the natural sweetness and nutrition of dates. Enjoy warm for morning tea, or cold in lunchboxes; they are sure to become family favourites.
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (makes 12 large/24 mini)
- 1 cup (125g) Irwin Valley Lupin Flour
- 1 cup (150g) gluten-free plain flour
- 2 ½ tsp (12g) cream of tartar
- ½ tsp (6g) bicarbonate soda
- 1 tsp (2g) cinnamon
- 2 tsp (6g) xanthan gum
- ⅓ cup (70g) brown sugar
- 1 cup (150g) pitted dates, rinsed & chopped
- ½ cup (60g)walnuts, chopped
- 3 tblsp (60g) butter, melted
- 2 free-range eggs, beaten
- 1 cup (250mL) milk
- Juice & rind of one orange
Method
- Preheat oven to 200°C (conventional heat) / 180°C (fan forced).
- Sift together flours, cream of tartar, bicarbonate soda, xanthan gum & cinnamon into a large mixing bowl.
- Add sugar, dates, walnuts & orange rind, and mix.
- Make a well in the centre of the mixture.
- Pour in butter, egg, milk & orange juice.
- Fold gently to just combine, leaving a few dry spots in the mixture. Do not overmix, or muffins may be tough.
- Place in greased muffin trays & cook until golden brown on top (about 20 minutes).
Notes & tips
- If preferred, replace butter with margarine or oil.
- Try silicone muffin trays for guaranteed easy-out, and less cleaning up.
Nutrition Information
| Serving size: 50g |
Average quantity per serve |
Average quantity per 100g |
| Energy |
564KJ |
1130 KJ |
| Protein |
4.4g |
8.9g |
| Fat, total |
26.4g |
52.8g |
| Fat, saturated |
2.2g |
4.4g |
| Carbohydrate, total |
14.6g |
29.3g |
| Carbohydrate, sugars |
9.2g |
18.4g |
| Sodium |
17mg |
35mg |