Red Currant Muffins Gluten Free Recipes

RED CURRANT MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.

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.

RED CURRANT RHUBARB MUFFINS

Steps:

• If you are using frozen rhubarb, spread it out on the counter for about 5 minutes until it is thawed enough to finely dice.
• While rhubarb is thawing, heat oven to 375 degrees F. Grease muffin cups or use paper liners.
• Mix flour, baking powder, salt and cinnamon in a bowl. In another bowl, mix egg, brown sugar and jelly until smooth (jelly will not completely dissolve). Add milk, butter and vanilla. Stir in rhubarb. Pour over dry ingredients and mix just until blended.
• Scoop batter into muffin cups and bake 20 to 30 minutes or until light brown and springy to the touch in the center.

RED CURRANT MUFFINS

Steps:

• In a mixing bowl, cream the butter and sugar.
• Add both eggs and orange peel, or flower water and beat well.
• Sieve the flour, baking powder and salt into the creamed mixture and lightly blend.
• Fold in the red currants.
• Fill greased or paper-lined muffin cups two-thirds full and bake at 375° for 20-25 minutes or until muffins test done.
• Cool for 5 minutes before placing on wire rack.
• Dust with confectioners' (icing) sugar once completely cooled.