So the number one question I'm probably going to get is WTF are currants? Honestly, I didn't even know myself until about 2 days ago. I stumbled upon some red currants at a small, local market when I was looking for blueberries and was intrigued. Obviously I googled them, and one of the first things that popped up was, "If you find local currants, buy them!" So I followed suit, snagged my currants, and headed home. Side note - they were gone in 2 days.
From what I read, they seemed like tart berries, so I played around with them in the kitchen for breakfast. I loved the breakfast; My niece did not. Needless to say, they're definitely tart. So I figured the perfect way to balance out the tartness would be to put them into some delicious, sweet muffins. They did not disappoint! I made them gluten free and dairy free, and they are still so perfect and moist (sorry for the use of the word, but they are). Plus the sweet and tart balance is on point. And if you aren't feeling the idea of tart currants or just can't find them, feel free to swap them out for the berries of your choice. I'd imagine blueberries would be a great sub.
Here's What You'll Need:
-1 cup quinoa flour (I use this one)
-1/4 cup coconut sugar
-2 tbsp pure maple syrup
-Pinch of sea salt
-1 tsp baking powder
-1/4 cup unsweetened almond milk
-1/2 tsp vanilla
-3 tbsp coconut oil, melted
-3/4 cup red currants
Makes 6 muffins
1) Preheat your oven to 350 degrees.
2) Mix together all ingredients minus the currants until smooth.
3) Fold in the currants (may reserve a few to place on the tops of the muffins).
4) Evenly disperse the mix in a 6-cup muffin tin. Optional - top each with reserved currants.
5) Place the muffin tin into the preheated oven and bake for 20-25 minutes until muffins are fully cooked through.
6) Remove the muffins, serve, and enjoy!
These muffins make for the perfect snack, treat, on the go breakfast, or even dessert! I haven't tried subbing other flours or milks, but I will update this post if I do. Or feel free to let me know how it goes in the comments below! I would also imagine the ghee would work as a sub for coconut oil as well as a vegan egg for the egg, but again, I haven't tested it out yet. Let me know what you think in the comments below!