250ml pure orange juice
60g gluten-free wheat-free porridge oats
100g caster sugar
200g gluten-free wheat-free plain flour, sifted
½ teaspoon xanthan gum
½ teaspoon gluten-free baking powder
½ teaspoon gluten-free bicarbonate of soda
½ teaspoon cinnamon
¼ teaspoon mixed spice
125ml CocoPacific Raw Virgin Coconut Oil
1 egg, beaten
1 teaspoon glycerine
CocoPacific Coconut Palm Sugar, to sprinkle
Preheat the oven 180C. Line a 9-hole deep muffin tray with paper muffin cases.
Add the orange juice to the porridge oats and mix well in a bowl.
In a separate bowl, mix the sugar, flour, xanthan gum, baking powder, bicarbonate of soda and spices. Add the CocoPacific Virgin Coconut Oil, egg and glycerine to the dry mixture and mix well. Then add the oat mixture and blueberries and fold these in gently.
Divide the mixture between the muffin cases and sprinkle with CocoPacific Coconut Palm Sugar.
Bake muffins in the preheated oven for 20-25 minutes or until a skewer comes out clean when inserted. Remove from the oven and cool on a wire rack.