Gluten Free Carrot and Orange Muffins

Makes 12 ‘fairy cake’ size
Each contains 19 g carbohydrate 125 kcals


  • 2 eggs
  • 120 ml semi skimmed milk
  • 60g sunflower spread or similar
  • 230g gluten free flour mix
  • 3 level tsp/15 g gluten free baking powder
  • 20g caster sugar
  • 1 medium carrot, peeled and finely grated
  • Finely grated rind of 1 orange


  1. Heat oven to 200c/180 fan/gas 6
  2. Place paper cases in bun/muffin tin
  3. Beat egg and milk in bowl and add melted butter
  4. Sift gluten free flour, sugar and baking powder into large bowl
  5. Add egg mixture into dry ingredients lightly stirring only just enough to mix. Avoid beating and do not allow to be smooth batter as it should be coarse and stiff
  6. Place 2 heaped dessert spoons into each bun case
  7. Bake for 20 minutes or until well risen and browned


Omit sugar and add 90g finely grated cheese.
Substitute 90g chopped dried fruit (dates, apricots cranberries) or chopped nuts for carrot and orange.