Red Currant Muffins (Gluten Free) - cooking recipe

Ingredients

7 ounces red currants
5 ounces rice flour rice flour
2 ounces potato starch
2 ounces cornstarch
2 teaspoons xanthan gum
2 teaspoons baking powder
2 ounces almonds, ground
1/2 teaspoon cinnamon
1 teaspoon vanilla essence
3 1/2 ounces butter, softened
3 1/2 ounces brown sugar
2 tablespoons powdered sugar
2 eggs
5 ounces buttermilk

Preparation

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.