Gluten Free Pistachio And Currant Muffins Recipes

GLUTEN FREE PISTACHIO AND CURRANT MUFFINS

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.

RED CURRANT MUFFINS (GLUTEN FREE)

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.

RED CURRANT MUFFINS

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.