400g Gluten Free Cake and Biscuit Mix

5 level tsp Gluten Free Baking Powder

70g butter

½ cup sugar

3 size 7 eggs

¼ cup of your favourite marmalade.

grated rind of one tangelo (or orange or whatever citrus you prefer).

1 cup milk.

Cinnamon and Sugar mix to sprinkle on top of muffins.

Melt butter.

Add sugar, eggs, milk, tangelo rind and marmalade and whisk well.

Add dry ingredients and mix well.

Place in paper-lined muffin tins, filling each almost to the top.

Sprinkle the tops of the muffins with a little cinnamon and sugar mixed together.

Bake at 220C for 20 – 25 minutes until golden brown and firm to the touch.

Eat immediately, or freeze for later use. These muffins freeze really well and can be heated in the microwave when required.