Currant Muffins

Currant Muffins /serves 6//gluten-free//vegan

Ingredients

• 1 cup tigernut flour 
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp tahini
• 1 tsp coconut nectar or maple syrup
• 1 flax egg or egg
• 1/4 cup coconut oil
• 1/2 tsp vanilla
• 1/4 cup hemp milk
• 1/2 tsp apple cider vinegar
• 1/2 cup currants (fresh if in season, dried if not)

Directions

1. Pre-heat oven to 350f degrees and add muffin liners to a muffin tin.
2. Mix dry ingredients in a bowl: flour, baking soda and baking powder.
3. In a separate bowl, mix the wet ingredients: tahini, nectar, egg, coconut oil, vanilla, milk, and vinegar.
4. Pour the wet mixture into the dry and using a hand or stand mixer, combine until the batter forms.
5. Add fresh currants and with a spatula, carefully mix in. 
6. Scoop batter into the muffin tins and bake for 15 minutes.

Recipe from Food By Mars

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