Red Currant Crumble Bars Gluten Free Food

RED CURRANT MUFFINS (GLUTEN FREE)

Red Currant Muffins (Gluten Free) image

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.

Provided by Mia in Germany

Categories Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 231.5, Fat 10.4, SaturatedFat 4.8, Cholesterol 49.3, Sodium 166.5, Carbohydrate 31.5, Fiber 1.9, Sugar 11.6, Protein 3.9

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