Red Currant Muffins (Gluten Free)

This is a delicious fruit muffin. You can also use blueberries instead of the currants. You can use any gluten free flour mix suitable for cakes or muffins. The total amount of flour in this recipe is 1/2 pound. Usually I use 5 ounces rice flour, 2 ounces potato starch and 2 ounces tapioca starch. You can also use half brown rice flour or sorghum or millet for half of the rice flour. The buttermilk is 150 ml which would be 5 fluid ounces or 1/2 cup and 2 tablespoons.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 7  ounces red currants
• 5  ounces  rice flour  rice flour
• 2  ounces potato starch
• 2  ounces cornstarch
• 2  teaspoons xanthan gum
• 2  teaspoons baking powder
• 2  ounces  almonds, ground
• 1⁄2 teaspoon cinnamon
• 1  teaspoon vanilla essence
• 3 1⁄2 ounces butter, softened
• 3 1⁄2 ounces brown sugar
• 2  tablespoons powdered sugar
• 2  eggs
• 5  ounces buttermilk

Directions

1. Preheat oven to 350 degrees.
2. Grease 12 muffin tins or line with paper casings.
3. Combine flour, xanthan, baking powder, ground almonds and cinnamon.
4. Cream butter, brown sugar, buttermilk and egg yolks, add vanilla.
5. Beat egg whites until glossy and nearly stiff, then continue beating, slowly adding the powdered sugar, until you get stiff peaks.
6. Combine flour mixture and creamed butter-buttermilk-egg yolk-sugar mixture.
7. Carefully fold currants into stiff egg whites, then gently fold egg whites with currants into muffin batter.
8. Fill 12 muffin tins.
9. Bake at 350 degrees F (180 degrees C) for 20-25 minutes.