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.
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READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 7ounces red currants
- 5ounces rice flour rice flour
- 2ounces potato starch
- 2ounces cornstarch
- 2teaspoons xanthan gum
- 2teaspoons baking powder
- 2ounces almonds, ground
- 1⁄2teaspoon cinnamon
- 1teaspoon vanilla essence
- 3 1⁄2
- 3 1⁄2ounces brown sugar
- 2tablespoons powdered sugar
- 2
- 5ounces buttermilk
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DIRECTIONS
- Preheat oven to 350 degrees.
- Grease 12 muffin tins or line with paper casings.
- Combine flour, xanthan, baking powder, ground almonds and cinnamon.
- Cream butter, brown sugar, buttermilk and egg yolks, add vanilla.
- Beat egg whites until glossy and nearly stiff, then continue beating, slowly adding the powdered sugar, until you get stiff peaks.
- Combine flour mixture and creamed butter-buttermilk-egg yolk-sugar mixture.
- Carefully fold currants into stiff egg whites, then gently fold egg whites with currants into muffin batter.
- Fill 12 muffin tins.
- Bake at 350 degrees F (180 degrees C) for 20-25 minutes.
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