Currant Muffins

Currant Muffins


1 cup boiling water

2 cups Zante currants

2 cups cooked pureed vegetable of choice (carrots, pumpkin, butternut squash, etc….)

3/4 cup liquid egg whites

2/3 cup plant oil (I’ve used both safflower and grapeseed)

1 cup Agave

3 1/2 cups gluten free flour blend

3 tsp baking powder

1 tsp soda

2 tsp cinnamon

1 tsp cloves

1/2 tsp salt

1 tbsp apple cider vinegar

Baking Instructions:

  1. Preheat the oven to 400 degrees and line 30 muffin cups with liners.
  2. Add the boiling water to the currants and let sit for at least five minutes.
  3. To the currants add the pureed vegetable of choice, the egg whites, the oil, and the Agave.  Mix well and set aside.
  4. Blend together the flour, baking powder, baking soda, cinnamon, cloves, and salt.
  5. Add the dry ingredients to the wet ingredients with the vinegar and mix just until the dry ingredients are completely moistened.
  6. Evening divide the batter among the muffin cups.
  7. Bake for 15 minutes or until muffins are puffed, golden and a toothpick inserted into the center comes out clean.