Gluten-Free Redcurrant Muffins, Light and Fluffy

grain-free | gluten-free

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for 12 gluten-free redcurrant muffins

Makes 12 muffins

• 110 ml olive oil
• 100 g sugar
• 2 eggs, medium
• 180 g Ruut cassava flour
• 10 g psyllium husk, ground
• 60 g finely ground almonds (almond flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 pinch of salt
• 1 tbsp lemon juice
• 110 ml plant-based milk, e.g. almond milk
• 200 g redcurrants

Baking gluten-free redcurrant muffins in 9 steps

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Mix the oil and sugar well with a hand mixer.
2. Add the eggs one at a time, mixing each egg in well.
3. Mix the cassava flour, almond flour, psyllium husk powder, baking powder and salt in a separate bowl.
4. Add the flour mixture to the oil, sugar and egg mixture while stirring and mix well. The batter will be fairly firm at this point.
5. Add the baking soda, lemon juice and plant-based milk and stir into the mixture.
6. Finally, wash the redcurrants, strip them from their stems and carefully fold them into the batter.
7. Line a muffin tin with 12 paper cases and divide the batter evenly between them.
8. Bake the muffins in the preheated oven at 180 °C top and bottom heat for 30 minutes.
9. Leave to cool briefly in the tin, then place the muffins individually on a wire rack and let them cool completely.