Orange Sultana Muffins with Pecans

The Plain Kitchen

The soaking of the sultanas in the orange juice does wonders for them- and ensures you have a batch of muffins which stay fresh for a few days. I suppose you could use blueberries instead of sultanas- I have a feeling they would work just as well.

Makes 12- using those large “tulip” cases one can buy from the supermarkets these days.

Preheat oven to 180 degrees Celsius


250g butter

250g caster sugar

3 eggs

200g gluten free self raising flour

50g ground almonds

100g raisins or sultanas

Zest and juice of an orange

1 tsp vanilla extract

1 tsp baking powder

60ml sour cream

60ml full fat milk

40g or so pecan nuts, broken up


Line a muffin tin with your 12 tulip cases.

Soak the sultanas in the orange juice first: I pop them into a small saucepan, and bring to a gentle simmer, until the liquid has been absorbed by the fruit. Of course, this can be done the day before too. Once all the juice has been taken up by the fruit, set aside.

In a Kitchenaid or similar appliance, beat the butter and sugar for about 4-5 minutes- ensuring you scrape the sides well to incorporate everything properly. Mix the flour, almonds and baking powder together. Add an egg to the butter and sugar creamed mixture, beat gently, then add a third of the flour mixture. Repeat with the rest of the eggs and flour until they’re all incorporated.

Add the vanilla, zest of the orange, sour cream and milk and beat gently. Finally, stir through the soaked sultanas.

Spoon the mixture into your cases, and bake in a preheated oven for 20 minutes. Allow to cool thoroughly before removing the muffins from the tin.

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