Gluten Free White Chocolate & Blackcurrant Muffins
Prep time: 15mins
Cook time: 20mins
Total time: 30mins
Makes: 12 muffins
100g caster sugar
100g soft light brown sugar
125 ml light olive oil (not extra virgin)
250 ml whole milk
1 tsp vanilla extract
180g oat flour
180g sweet rice flour
40g potato flour
1 tbsp baking powder
1 tsp salt
150g white chocolate chips
* Blackcurrants used in this recipe were kindly provided by British Frozen Fruits
** Cooling rack pictured was kindly provided by Lakeland
Preheat the oven to 170˚C (150˚C fan) / 340F / Gas Mark 4.
Prepare a 12 hole muffin tin with muffin liners.
Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined.
Add the flour mixture to the batter and beat together until smooth.
Stir in the chocolate chips and the blackcurrants until evenly dispersed.
Divide the batter into muffin cases, filling to just below the top.
Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out.
Remove the muffins from the tin straight away to cool on a wire rack.
Drizzle with extra melted white chocolate if you like.