It’s nearly the weekend and we all deserve a treat! As I’m carbing up for the Great North run I thought I’d share with you a great recent discovery in my unceasing quest for (relatively) healthy cake – a recipe that uses olive oil. You might think that would have too strong a taste to use in a cake recipe but trust me, I’ve tried these muffins and they’re delicious – just make sure you use light olive oil rather than extra virgin. They also contain blueberries and orange juice – what more could you wish for?! Even though it’s National Cupcake Week, these lovelies are just as tasty and a lot better for you than those sugar-drenched, butter-filled fancies. Let me know what you think if you try them out.
Blueberry and Orange Muffins
80ml light olive oil
180ml orange juice
Finely grated zest of one orange
2 medium organic eggs
275g plan flour
2 tsp baking powder
½ tsp cinnamon or mixed spice
Preheat the oven to 190C/gas 5 and place 12 muffin cases in a muffin tin.
Whisk the oil, orange juice, zest and eggs together in a bowl.
Combine the flour, baking powder, sugar and spice in another bowl.
Tip the wet ingredients into the dry ones and stir lightly to combine – don’t go mad with the mixing.
Fold in the blueberries.
Divide evenly between the muffin cases.
Bake for around half an hour until risen and golden.
Enjoy and have a great weekend!