Gluten Free White Chocolate & Blackcurrant Muffins
Serves: 12
Preparation time: 15 mins
Cooking time: 20 mins
Total time: 35 mins
Recipe from the Blackcurrant Foundation
Ingredients
- 100 g caster sugar
- 100 g soft light brown sugar
- 2 eggs
- 125 ml light olive oil not extra virgin and the lightest
- blend you can find
- 250 ml whole milk
- 1 teaspoon vanilla extract
- 180 g oat flour
- 180 g sweet rice flour
- 40 g potato flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 150 g white chocolate chips
- 150 g blackcurrants (fresh or frozen)
Instructions
- 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.