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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