Stand 6 cupcake cases in the holes of a muffin or tart tray.
Measure the flour into a bowl add the sugar and stir to combine.
Finely grate the orange rind and squeeze the juice.
Break the egg into the bowl of a kitchen blender, add the grated orange rind, orange juice and oil and beat until smooth.
Add the flour and sugar blend and mix well.
Stir in the sultanas.
Divide the mixture between the prepared cupcake cases.
Sprinkle a few oats on the top of each cupcake muffin.
Bake for 25-30 minutes.
Equipment
muffin or tart tray, cupcake cases, mixing bowl and kitchen blender.
Temperature
190°C, Fan 170°C, 375°F, Gas 5
Cooking time
25-30 minutes
Made these but added 50 mls of milk at the end, as the mixture would otherwise have only made 3-4
and was very thick and heavy
So with the extra fluid and 6 minutes longer in the oven
I got 7 cupcakes and I am about to make them again right now .
as
By Laila
05 Sep 2020
These are really good! Thank you for this recipe. We received self-raising wholemeal flour in the organic baking box, and I was looking for something to make with it. This recipe is a real winner. So easy to make and delicious. Didn't have any sultanas so I used raisins, and my orange was a bit old so I couldn't really grate the rind (it refused to come off!). But still lovely. Want to make it again with an orange that's fresh so I can see what it's like with the rind in!
