Blackcurrants are abundant in our garden at the moment so Helen came up with this recipe to use some of them up. The result is a quick afternoon tea treat you can whip up in no time! If you can’t get your hands on blackcurrants, you could try substituting raspberries or brambles.
200g blackcurrants (topped and tailed)
150g self-raising gluten free flour
2 tsp baking powder
80g ground almonds
75ml rapeseed oil or light olive oil
175ml almond milk
70ml agave syrup
2 eggs
1 tsp vanilla extract
Mix the dry ingredients together in a large bowl, then whisk together the oil, milk, agave, eggs and vanilla extract together in another bowl. Combine wet and dry ingredients, then add the blackcurrants and give everything a quick stir (don’t over-stir the mixture!) Spoon into twelve muffin cases (silicon ones are handy). Bake for 15 to 20 minutes until the muffins are risen and golden.
