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 caster sugar
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.