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24.10   Recipe   White Chocolate Muffins

Gluten-free white chocolate & blackcurrant muffins

Take a look at these delicious gluten-free blackcurrant muffins which are bursting with the amazing flavour of British blackcurrants!

Overview

Preptime: 15 mins
Cooking Time: 30 mins
Serves: 12

Ingredients

  • 100g caster sugar
  • 100g soft light brown sugar
  • 2 eggs
  • 125 ml light olive oil (not extra virgin and the lightest blend you can find)
  • 250 ml whole milk
  • 1 teaspoon vanilla extract
  • 180g oat flour
  • 180g sweet rice flour
  • 40g potato flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 150g white chocolate chips
  • 150g blackcurrants (fresh or frozen)

Method

Step 1

- Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners.

Step 2

- Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.

Step 3

- 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.

Step 4

- Stir in the chocolate chips and the blackcurrants until evenly dispersed. Divide the batter into muffin cases, filling to just below the top.

Step 5

- 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 too cool on a wire rack.

Step 6

- Drizzle with extra melted white chocolate if you like.