SULTANA AND PECAN 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.

120g gluten-free self-raising flour

½ tsp gluten-free baking powder

40g unrefined brown sugar

1 medium egg, lightly beaten

50g Lucy Bee coconut oil, melted

100ml almond milk

40g pecans, broken into small pieces

120g sultanas

Finely grated zest of 1 large orange

MAKES 10 MUFFINS

Preheat the oven to 180°C/350°F/gas mark 4. Line a muffin tray with 10 paper cases or lightly grease a silicon muffin tray.

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.

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.