Gluten Free Pistachio And Currant Muffins Recipes
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.
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
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
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