Best Red Currant Muffins Gluten Free Recipes
GLUTEN FREE PISTACHIO AND CURRANT MUFFINS
Enhance your breakfast with pistachios and currants in these tasty, healthy oatmeal muffins. Pistachios are higher in protein, lower in fat and calories than other nuts and one of the few nuts that contain most of the nutrients essential for total health.
Provided by glutenfreerecipes
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- In a medium size bowl combine oats, chia, and orange juice. Set aside for 30 minutes.
- In a large bowl, combine flour, arrowroot powder, baking powder, baking soda, salt, currants and pistachios.
- Preheat oven to 375 F and line a 12-cup muffin tin with paper liners. (My preference is parchment paper liners).
- Add agave and vanilla to soaked oats and stir.
- Add wet ingredients to dry and mix until just combined.
- Distribute the batter evenly among the 12 muffins cups.
- Bake for 25 - 30 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 116.3, Fat 4.2, SaturatedFat 0.5, Sodium 215.1, Carbohydrate 17.5, Fiber 2, Sugar 3.4, Protein 3.2
RED CURRANT MUFFINS
I picked lots of fresh red currants and then wondered what to do with them! I found this on tasteofhome.com but made some slight alterations. I can't stand orange peel so used a few drops of orange flower water instead. I also used self raising flour but, as they didn't rise a huge amount, I suggest you stick to plain flour and baking powder!
Provided by Tina and Dave
Categories Dessert
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, cream the butter and sugar.
- Add both eggs and orange peel, or flower water and beat well.
- Sieve the flour, baking powder and salt into the creamed mixture and lightly blend.
- Fold in the red currants.
- Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.
- Cool for 5 minutes before placing on wire rack.
- Dust with confectioners' (icing) sugar once completely cooled.
RED CURRANT MUFFINS
These are the most wonderful fruity summer muffins. I use red currants. Their more tart flavor make these muffins taste so fresh. The meringue topping melts in your mouth and the muffins are still moist. Serve them warm and the berries with all their juices will pop in your mouth.
Provided by Thorsten
Categories Quick Breads
Time 1h15m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Grease muffin cups and place the in the freezer until use.
- Preheat oven (360°F, 180°C).
- In a bowl mix flour, baking powder, baking soda and currants; set aside.
- In a large bowl beat the egg slightly. Add sugar, vegetable oil and buttermilk and mix thoroughly.
- Add flour-currant mixture and stir just until combined. Batter will be sticky.
- Divide batter equally among the prepared muffin cups. Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Meanwhile prepare the meringue topping. Beat egg whites and salt with a mixer on high speed until foamy and soft peaks are formed, then gradually add powdered sugar and beat until meringue is stiff. At last fold in the currants carefully.
- When muffins are done, remove from oven. Spread the meringue topping on each muffin. Put the muffins back into the oven and let the meringue topping dry out for about 5 - 10 minutes. The meringue topping should be white or only slightly brown.
- Remove muffins from oven and let cool down in muffin cups for 5 - 10 minutes. Then remove the muffins from the cups and serve warm or let cool down completely.
- NOTE: You can replace red currants by black currants or other small berries.
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