Redcurrant and Date Muffins

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Preparation time: 15min

Baking time: 20min

SF, DF, VG, Wheat Free, Great for Kids

As I was walking my daughter to school this morning, surrounded by the cold winter mist and ice everywhere, the sky so blue and everything looking so stunning….

All I could think about was “I want to eat muffins today! Hot muffins, straight out of the oven”

These muffins are utterly scrumptious and just the kind of comfort we all need for extra cosiness and nourishment. Like being wrapped in a cashmere blanket that also tastes REALLY GOOD!

Enjoy my loves
Nx

INGREDIENTS(Makes 8-10 Large Muffins or 12 Small)

  • 200g Spelt Flour
  • 80g Ground Almonds (for GF use 200g Ground Almonds & 80g Rice Flour)
  • 150ml Brown Rice Syrup
  • 60ml Maple Syrup
  • 2 Tsp Baking powder
  • 1 Pinch of Salt
  • ¼ tsp Cinnamon
  • 150g Red Currants
  • 150g Medjool Dates, Chopped
  • 1 Egg or 1Tbls Chia Seed Powder mixed with 2 Tbls Water
  • 55ml Coconut Oil, Melted
  • 110ml Non-Dairy Milk
  • 1 Tsp Vanilla Essence

Method:

– Pre-heat the oven to 185degrees celsius
– Mix all dry ingredients together but put everything through a sieve to sift through all lumps
– Separately mix all wet ingredients together with a whisk
– Mix wet with dry ingredients well so that there are no more lumps of flour but do not over mix as you will lose a lot of the air which creates the lovely fluffiness
– Lastly mix in the redcurrants
– Take a cupcake or muffin tray and add cupcake or muffin cases
– Pour in muffin mix with a small ladle into each case until it reaches the top of each mould
– Put into the oven for 15-20min or until you can stick a knife in it and it comes out clean. Check after 15mins
– Leave to cool in the trays for at least 5 minutes. Then carefully remove and leave to cool for a further 10min on a wire rack

Voila! They are ready to be devoured! Perfect with a good lashing of my Vanilla Cashew Cream (see recipe). Enjoy! xxx

 

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