5 tbsp light rapeseed or sunflower oil, plus a little extra for greasing
300g gluten free self-raising flour
175g golden caster sugar
1 tsp gluten free baking powder
2 tbsp poppy seeds
200ml lactose free milk
1 large egg
zest 2 orange, juice 2½
140g granulated sugar
Heat oven to 200C/180C fan/gas 6 and lightly grease a 12-hole muffin tin.
Mix together the gluten free flour, caster sugar, gluten free baking powder and poppy seeds in a large mixing bowl.
In another bowl, whisk together the oil, lactose free milk, egg, and zest and juice from 1 of the oranges.
Working very quickly, pour the wet ingredients into the dry and barely mix together with a fork – the mixture should be lumpy, so don’t overwork it.
Spoon the mixture into the tins and bake for 10-12 mins until risen and browned.
While the muffins are baking, mix the remaining zest with the granulated sugar in a small bowl. Have the remaining orange juice ready too.
Leave the muffins to cool for 2 mins, then transfer to a wire rack.
Again working quickly, pour the juices into the sugar mix and spoon some over each muffin, repeating until it is all used up. Leave to set for 5 mins before eating.
Recipe adapted from: Good Food
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