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    Rosemary and Orange Muffins

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    Rosemary and Orange Muffins

    Muffins respond very well to gluten-free adaptation because the highly active combination of bicarbonate of soda and acidic buttermilk always produces a good rise. These light, moist examples are delicious served warm with soup or cheeses. They also make a great addition to a lunchbox, or a picnic or barbecue party. Over the Christmas period, I often serve mini versions with mulled wine when friends and family come over to celebrate.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes, plus cooling
    • Total time: 35 minutes, plus cooling 35 minutes

    Makes: 9


    • 150g plain, gluten-free flour
    • 1 tsp bicarbonate of soda
    • Pinch of salt
    • 50g butter, softened
    • 85g caster sugar
    • 1 large egg, beaten
    • 200ml buttermilk
    • 50g raisins
    • 2 tsp chopped rosemary, plus 9 small sprigs for decoration
    • 50g chopped hazelnuts
    • Finely grated zest of 1 orange


    1. Preheat the oven to 200°C, gas mark 6 and line a muffin tray with 9 large paper muffin cases.
    2. Sift the flour, bicarbonate of soda and salt together.
    3. With an electric whisk, cream together the butter and sugar until pale and fluffy. Briefly beat in the egg, some of the flour mixture then the buttermilk. Then fold in the remaining flour mixture, followed by the raisins, chopped rosemary, nuts and grated orange zest, reserving a few strands for decoration.
    4. Spoon the mixture into the paper cases; don't overfill them, the cases should be about half-full. Press a tiny sprig of rosemary into the top of each. Bake for 20 minutes or till firm to the touch. Transfer the muffins to a wire rack. Garnish with a few curls of orange zest and eat warm, preferably on the same day you bake them.

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