Red Currant Muffins (Gluten Free)

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READY IN: 40mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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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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