|I love my Joseph and Joseph mixing bowl and chopping board|
I was recently sent an amazing colourful bowl nest and glass chopping board from the super stylish kitchenware brand Joseph Joseph who have some of the most stylish, innovative and well designed products for the kitchen. I have honestly never been so excited or impressed by mixing bowls but I love the small egg separator and metal ridge egg cracker on the side of the bowls and they are so easy to store and stack and the little man is totally taken with them swell.
We have been trying to inject pops of colour into our life and this is the perfect way of bringing some into the one room we spend nearly most of our time, the kitchen and we could not wait to cook up something fun with our bowl nest and decided to get with a little bit experimental with some Dairy and Gluten-free breakfast muffins.
So the little man pulled his chef hat our and apron ready for action, he has really become my little helper in the kitchen of late and the fresh smell of grated orange and carrots filled the kitchen.
Easy Gluten Free Breakfast Muffins
300g gluten and wheat free all purpose flour (same as self-raising)
1 tsp ground mixed spice
60g light muscovado sugar
175g grated carrots
finely grated rind and juice of 1 orange
2 eggs beaten
150ml unsweetened soya (or any dairy free) milk
100ml sunflower oil
1 tsp vanilla extract
*If the flour is plain you will need to add 4tsp gluten-free baking powder*
Preheat the oven to 200c/Gas mark 5.
Sift the flour and mixed spice into a large bowl. Stir in the sugar with the carrots and orange rind
Lightly beat together the orange juice, eggs, milk, oil and vanilla essence into the dry ingredients, mixing it into a rough batter
Spoon the batter into muffin cases and bake for around 20mins or until well risen and golden brown.