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Ingredients
| red and white currants: 2 cups |
| rice flour: 1 1/2 cups |
| potato flour: 1/2 cup |
| cornstarch: 1/2 cup |
| xanthan gum: 1/2 tsp |
| baking powder: 2 tsp |
| almonds (whole): 1/2 cup (ground) |
| ground cinnamon: 1/2 tsp |
| pure vanilla extract: 1 tsp |
| salted butter: 3.5 oz (softened) |
| light brown sugar: 3.5 oz |
| powdered sugar (unsifted): 2 Tbl |
| eggs: 2 |
Red Currant Muffins (Gluten Free)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- 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 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-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 for 20-25 minutes.