Gluten Free Pistachio And Currant Muffins 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 (GLUTEN FREE)
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
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
BRAN AND CURRANT MUFFINS
Make and share this Bran and Currant Muffins recipe from Food.com.
Provided by keeney
Categories Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
- Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
- Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
- Turn muffins out of pan, and let them cool on a rack.
- Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.
Nutrition Facts : Calories 173.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 23.8, Sodium 261.8, Carbohydrate 29.4, Fiber 3.8, Sugar 12.6, Protein 4.3
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