Recipes
Gluten Free White Chocolate & Blackcurrant Muffins
Recipe from the Blackcurrant Foundation
Ingredients
- 100g caster sugar
- 100g soft light brown sugar
- 2 eggs
- 125ml light olive oil, (not extra virgin and the lightest blend you can find)
- 250ml whole milk
- 1 tsp vanilla extract
- 180g oat flour
- 180g sweet rice flour
- 40g potato flour
- 1 tbsp baking powder
- 1 tsp salt
- 150g white chocolate chips
- 150g blackcurrants, (fresh or frozen)
Method
- Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners.
- Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
- In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined. Add the flour mixture to the batter and beat together until smooth.
- Stir in the chocolate chips and the blackcurrants until evenly dispersed. Divide the batter into muffin cases, filling to just below the top.
- Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out. Remove the muffins from the tin straight away to cool on a wire rack.
- Drizzle with extra melted white chocolate if you like.