Crunchy Top Chocorange Muffins

It was my husband's birthday at the weekend and I made these muffins, arranged them on a plate with some candles in the top and he just loved them! They are quick to make (having a one year old son means most things I make need to be quick) but the crunchy topping makes them a bit more special than a plain muffin. Enjoy!

Ingredients
100g Chocolate Chips
175g Self Raising Flour
150g Margarine
175g Caster Sugar
3 Eggs
1 Orange - Zest and 40mls of the Juice
Plus an extra 5tbsp Caster Sugar and 20ml Orange Juice for the topping (optional)

Method
Preheat the oven to 170 (fan).
Cream the margarine and sugar. Beat in the eggs followed by the flour, then the orange juice and zest.
Gently stir in the chocolate chips.
Spoon the mixture into muffin cases and bake for 40 mins or until a skewer inserted comes out clean.
Cool for 10 mins then prick each muffin a few times with a skewer.
Mix 5tbsp caster sugar with 20ml orange juice and use a teaspoon to spoon it on to each muffin.
Allow to cool completely so that the sugar coating goes hard before you eat it.

Hope you enjoy this recipe as much as we do!

Simple Delicious Quinoa Packed Lunch

I don't know about you but I think gluten free lunches (packed lunch or at home) are the hardest meal to cater for. For a lot of gluten free people there are various breads that you can buy but my husband can't have yeast either so this is not an option for us. I make his packed lunch for work every day and used to struggle to come up with different things for him to take that will be filling after he has been at work all morning and then to the gym. This week I am going to share a recipe with you that I do when I need to make an easy gluten free packed lunch.

Ingredients

60g Quinoa

Gluten free vegetable stock

Quarter of a teaspoon of cajun spice

2 eggs

4 cherry or baby plum tomatoes, washed and quartered

Fresh coriander (optional)

Method

Cook the quinoa according to the packet instructions using the hot vegetable stock in place of plain water.

Drain thoroughly, allow to cool and transfer to a pot with a clip on lid. Mix in the cajun spice using a fork to fluff up the quinoa.

Meanwhile boil the eggs to your liking. I find that 6 minutes 30 seconds keeps the centre of the yolk soft. Immediately run the eggs under cold water to cool quickly, then peel the shells off and cut into quarters.

Gently mix the tomatoes and coriander into the quinoa with a fork. 

Put the eggs on the top, put on the lid and keep in the fridge until you are ready to go.
Don't forget to take a fork!!

Carrot Cake - my little boy's favourite!

This carrot cake recipe is easy to follow, freezes well and everyone loves it - especially my little boy who would happily eat it for breakfast lunch and dinner! It freezes well (un-iced) and keeps for a week or so if wrapped in foil. This carrot cake is at its best the day after you have made it and is best with a steaming hot mug of tea.

Ingredients
175ml/6fl oz Sunflower Oil
175g/6oz Light Muscovado Sugar
3 eggs
140g/5oz grated Carrots (about 3 or 4 average sized ones)
100g/4oz Sultanas
1 Orange, zest grated and juiced
175g/6oz Gluten Free Self Raising Flour
1tsp Bicarbonate of Soda
1tsp Ground Cinnamon
Half a tsp freshly grated nutmeg
175g/6oz Icing Sugar

Method

Preheat the oven to 160 fan.
Grease and line a 18cm square cake tin.
Use a wooden spoon to stir the oil, sugar and eggs together.
Next, stir in the carrots, sultanas, orange zest and 1tbsp orange juice (save the remaining for icing) then the flour, bicarbonate of soda, cinnamon and nutmeg. The mixture will be quite runny compared to other cakes.
Tip the mixture into the tin and bake for 40 mins or until a skewer inserted into the centre comes out clean.  Cool in the tin for half an hour then remove to a rack.

Once completely cooled, store it wrapped in foil until you are almost ready to serve it.
Transfer to a serving plate. Sift the icing sugar and mix in about 1-2tbsp of orange juice until the icing is of the desired consistency. I use one and a half tablespoons and it gives a spreadable thin icing but adding 2 tablespoons will be more of a drizzle.
Spread or drizzle onto the cake and store in an airtight container.

Enjoy!
  

Lemon and Sultana Cake

This recipe is a winner with everyone. It is light and fresh tasting, perfect to enjoy on a sunny day like today. This is a cake that I can easily and quickly make from store cupboard ingredients for last minute visitors and it freezes well - just wrap tightly in baking parchment and foil. 

Ingredients

100g/4oz Margarine

125g/5oz Caster Sugar

125g/5oz Gluten Free Self Raising Flour

2 large eggs

1 lemon - Juice and zest

100g/4oz Sultanas

Method

Preheat your oven to 170C Fan. 

Grease and line a 1lb (500g) loaf tin.

Cream together sugar, margarine and lemon zest. 

Beat in 1 egg then half the flour followed by the second egg, remaining flour and lemon juice. 

Gently stir in the sultanas.

Transfer the mixture to your prepared tin and bake in the centre of the oven for about 45 minutes. The cake should be springy to touch and a skewer inserted in the centre should come out clean. Cool in the tin for about ten minutes then transfer to a cooling rack. 

Alternatively you can simply put all the ingredients (except for the sultanas) in a bowl together and whisk with an electric whisk until fully combined, then stir in the sultanas. I find that the first method gives a lighter cake and is well worth the extra few minutes preparation. 

This converts well to make 8 muffins if you prefer . Just take about ten minutes off the cooking time. 

I would love to hear how you get on with this recipe. Hope you come back next week for the next recipe. 

My Three Top Tips to gluten free success!

The first thing I will say about gluten free baking is that people always think its harder than it actually is. The main thing to remember is that if you are planning to convert a recipe from wheat flour to wheat free, add more moisture otherwise your cake will be very dry. I tend to add more of whatever liquid is on the ingredients list, or add a splash of milk.
Secondly, I would recommend starting off by converting cakes that are naturally quite moist such as Carrot Cake, or something with apple puree.
Thirdly, enjoy it and if you need help please ask me and I will do my best to help you.