Easy gluten-free muffins your child will love

Nothing beats spending time baking with your child in the kitchen. If you’re looking for a flop-free – and wheat-free – recipe to try, these muffins are easy to make and convenient to have around to pop in lunch boxes or for an afternoon snack – and perfect for everything in between!

Here’s how to make them:

Ingredients

• 100g raisins
• Finely grated zest plus the juice of one large orange
• 250g gluten-free flour
• ¼ tsp salt
• 1 tbsp gluten-free baking powder
• 180g caster sugar
• 2 large eggs
• 180ml sunflower oil
• 180ml plain yoghurt
• 1 tsp vanilla extract

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a muffin tin with paper cases.
2. Tip the raisins and orange juice in a small saucepan. Bring to the boil, and then set aside to cool completely.
3. Mix the zest, flour, salt, baking powder, and sugar in a bowl.
4. Whisk together the eggs, oil, yoghurt, and vanilla, and add to the dry ingredients along with the raisins and any juice left in the pan.
5. Mix together gently and spoon into the muffin tin.
6. Bake for 20 to 25 minutes until firm to the touch.
7. Cool in the tin for 5 minutes, and then cool on a wire rack.

Top tips

• These are best eaten warm or cold on the same day, and you can freeze them and then defrost for 2 hours at room temperature. Reheat them for 5 to 10 minutes in an oven preheated to 150°C.
• Children love being creative and using their imaginations so give them free rein to decorate their muffins however they want.