They take 15 minutes to throw together and 10-15 minutes to cook.
Set the oven to 425 degrees then ...
Mix the dry stuff:
- 3 cups flours (1 cup chick pea flour, 1 cup fine rice flour, 1 cup ground almonds)
- ¼ tsp. salt
- 1 ½ tsp. baking powder
- ½ tsp. soda
- ½ cup soft brown sugar
- zest from one large orange
Mix the wet stuff:
- ½ cup light vegetable oil (grapeseed or sunflower are perfect)
- 1 ¼ cups yogurt (low fat is good)
- Juice of one large orange (1 cup)
- 3 eggs
Mix the wet stuff into the dry stuff and add:
- 2 cups of blueberries (fresh or frozen - they don't need thawing)
Bake in muffin top tins at 425 degrees for 10-12 minutes or muffin tins for 15-20 minutes. Muffin tops are brilliant - you get nice, light, thin muffins packed with berries ... I also have heart-shaped silicon 'tins' that make pretty muffins for special guests!!!
The muffins are done when nicely risen and golden brown.
Cool for a few minutes then devour as is or slathered with butter and blueberry jelly!
Notes:
- The chickpea and almond flours add protein and minerals.
- The rice flour adds lightness.
- The original recipe that this one is based on uses vanilla essence but I think it's overkill.
- The original recipe also used 1 cup of sugar - too sweet for me
- The original recipe used way more baking soda (3 tsp.) and less eggs - I hated the metallic taste and kept experimenting until I got a light muffin with a great taste!
