Red currant and white chocolate chip muffins

These red currant white chocolate muffins are super easy to make, and it is the perfect sweet snack to take with you to work or elsewhere. I bought some redcurrants as they are in season and looked pretty in the shop, but they were actually a little sour on their own for me, so I had the perfect excuse to use them for baking. Because redcurrants are naturally sour, I highly recommend using white chocolate in this recipe, as it balances the sourness well.

Red currant and white chocolate chip muffins

Ingredients:

Serves: 12 muffins Prep time: 10 mins Cook time: 30 mins

• 1 + 1/2 cup gluten-free flour blend (I used Doves farm)

• 1/4 tsp salt

• 1/2 cup coconut sugar

• 1/2 cup maple syrup

• 2 tsp baking powder

• 3/4 tsp xanthan gum

• 2 eggs

• 1/2 cup coconut oil

• 2 tbsp oat milk

• 1 cup fresh redcurrants

• 1 cup white chocolate chips

Instructions:

1. Preheat the oven to 180 degrees and get 12 silicone muffin cups ready or grease a muffin tin.

2. Mix the flour blend, coconut sugar, baking powder, and xanthan gum in a large bowl.

3. Mix well with the eggs, coconut oil, maple syrup, and milk.

4. Wash the fresh redcurrants and add them to the batter with the white chocolate chips.

5. Transfer the mixture into the muffin tin or silicone cups using a small spoon.

6. Bake for about 30 mins, until the top is slightly browned.

7. Let the muffins cool, then consume them within 2 days. It can be stored for 3–4 days, but the texture may start drying out (the longer you keep it).