Red Currant Muffins Gluten Free Recipes

RED CURRANT MUFFINS

Red Currant Muffins image

Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.-Jane Larter, Hallock, Minnesota

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon grated orange zest
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup red currants
Confectioners' sugar

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.

Nutrition Facts :

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

GLUTEN FREE PISTACHIO AND CURRANT MUFFINS

Gluten Free Pistachio and Currant Muffins image

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

Ingredients

1 cup certified gluten free rolled oats
2 tablespoons chia seeds
1 1/2 cups orange juice (preferably freshly squeezed)
1/2 cup agave nectar or 1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 cup sweet sorghum flour
1/4 cup almond flour
1/4 cup arrowroot
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup dried black currants
3/4 cup roughly chopped pistachios

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

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