Red Currant Muffins (gluten Free)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

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

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease 12 muffin tins or line with paper casings.
• 3 combine flour, xanthan, baking powder, ground almonds and cinnamon.
• 4 cream butter, brown sugar, buttermilk and egg yolks, add vanilla.
• 5 beat egg whites until glossy and nearly stiff, then continue beating, slowly adding the powdered sugar, until you get stiff peaks.
• 6 combine flour mixture and creamed butter-buttermilk-egg yolk-sugar mixture.
• 7 carefully fold currants into stiff egg whites, then gently fold egg whites with currants into muffin batter.
• 8 fill 12 muffin tins.
• 9 bake at 350 degrees f (180 degrees c) for 20-25 minutes.