Deliciously Light Red Currant Muffins (Gluten-Free)
Indulge in these Delightfully Light Red Currant Muffins, a scrumptious gluten-free treat perfect for breakfast or as a snack. Bursting with the tangy flavor of fresh red currants, these muffins are sure to impress anyone with a love for fruity baked goods. You can also substitute the currants with juicy blueberries for a sweet variation. Made with a blend of rice flour, potato starch, and cornstarch, each bite is soft and moist, making it a delightful choice for all. Enjoy these muffins fresh out of the oven or warmed with a dollop of butter!
N/A
Servings
200
Calories
14
Ingredients
Ingredients
red currants
7 ounces (washed and stems removed)
rice flour
5 ounces (sifted)
potato starch
2 ounces (sifted)
cornstarch
2 ounces (sifted)
xanthan gum
2 teaspoons (none)
baking powder
2 teaspoons (none)
ground almonds
2 ounces (none)
cinnamon
1/2 teaspoon (none)
vanilla essence
1 teaspoon (none)
butter
3 1/2 ounces (softened)
brown sugar
3 1/2 ounces (packed)
powdered sugar
2 tablespoons (none)
eggs
2 (separated into yolks and whites)
buttermilk
5 ounces (or 1/2 cup and 2 tablespoons)
Instructions
1
Preheat your oven to 350°F (180°C).
2
Grease a muffin tin with 12 cups or line with paper liners to prevent sticking.
3
In a mixing bowl, whisk together the rice flour, potato starch, cornstarch, xanthan gum, baking powder, ground almonds, and cinnamon until well combined.
4
In another bowl, cream the softened butter and brown sugar together until light and fluffy. Gradually add the buttermilk and egg yolks, mixing well. Stir in the vanilla essence until just combined.
5
In a separate bowl, beat the egg whites until they are glossy and form soft peaks. Continue beating while gradually adding the powdered sugar until stiff peaks form.
6
Gently combine the flour mixture with the creamed butter and egg yolk mixture until just incorporated, being careful not to over-mix.
7
Gently fold in the red currants into the stiff egg whites until well mixed, then fold this mixture into the muffin batter until just combined. Be cautious to maintain the airiness of the batter.
8
Divide the mixture evenly among the 12 muffin tins.
9
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
10
Allow to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Nutrition Information
10g
Fat
24g
Carbs
3g
Protein
1.7g
Fiber
6.7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Are these Red Currant Muffins gluten-free?
Yes, these muffins are specifically designed to be gluten-free, using a blend of rice flour, potato starch, and cornstarch.
What is the primary fruit used in this recipe?
The primary fruit used is fresh red currants, which provide a tangy flavor.
Can I use a different fruit instead of red currants?
Yes, you can substitute the red currants with juicy blueberries for a sweet variation.
What flours are used for the gluten-free base?
The recipe uses a combination of rice flour, potato starch, and cornstarch.
Is xanthan gum necessary for this recipe?
Yes, the recipe calls for 2 teaspoons of xanthan gum to help with the texture of the gluten-free batter.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 180 degrees Celsius.
How many muffins does this recipe yield?
This recipe is designed to make 12 muffins.
How many calories are in each muffin?
Each muffin contains approximately 200 calories.
Does the recipe include any spices?
Yes, 1/2 teaspoon of cinnamon is included in the flour mixture for added flavor.
What type of sugar is used for the creamed mixture?
The recipe uses 3 1/2 ounces of packed brown sugar for the main batter.
How are the eggs prepared for the batter?
The eggs should be separated; the yolks are mixed into the creamed butter, while the whites are beaten separately.
How should the egg whites be beaten?
The egg whites should be beaten until glossy with soft peaks, then beaten further with powdered sugar until stiff peaks form.
How long should the muffins bake?
The muffins should bake for 20 to 25 minutes.
How can I serve these muffins?
They can be enjoyed fresh out of the oven or warmed with a dollop of butter.
What is the fat content per muffin?
Each muffin has 10 grams of fat.
How much protein does each muffin provide?
Each muffin provides 3 grams of protein.
Does this recipe contain nuts?
Yes, the recipe includes 2 ounces of ground almonds.
How should I prepare the red currants?
The red currants should be washed and have their stems removed before being folded into the batter.
How do I prevent the muffins from sticking to the tin?
You can either grease the 12 muffin cups or line them with paper liners.
How do I check if the muffins are fully cooked?
A toothpick inserted in the center should come out clean, and the tops should be golden brown.
Is buttermilk used in the recipe?
Yes, 5 ounces of buttermilk are included to keep the muffins moist.
What is the best way to cool the muffins?
Allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
How many carbohydrates are in a single muffin?
Each muffin contains 24 grams of carbohydrates.
What is the fiber content of these muffins?
There are 1.7 grams of fiber per muffin.
How much sugar is in each muffin?
Each muffin contains 6.7 grams of sugar.
What is the total number of ingredients needed?
There are 14 ingredients used in this recipe.
Is vanilla flavoring added?
Yes, the recipe calls for 1 teaspoon of vanilla essence.
Should the flour and starches be sifted?
Yes, the rice flour, potato starch, and cornstarch should all be sifted for a lighter texture.
When is the powdered sugar added?
The 2 tablespoons of powdered sugar are added while beating the egg whites to form stiff peaks.
What color should the muffins be when finished?
The muffin tops should be a golden brown color once they are fully baked.