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Gluten Free Zante Currant Muffins by The Allergy Chef

Gluten Free Zante Currant Muffins (Vegan, Top 8 Free)

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Ingredients

Flax Gel/Egg

Part 1

  • 185 g Organic Maple Sugar
  • 155 g Sorghum Flour, superfine
  • 40 g Brown Rice Flour, superfine
  • 40 g Potato Starch
  • 30 g Arrowroot
  • 4 tsp Baking Powder
  • 1 TBSP Lemon Zest (5.5g)
  • 1 tsp Sea Salt
  • 1/2 tsp Baking Soda

Part 2

  • 200 mL Milk of Choice (7 ounces)
  • 2 tsp Organic Apple Cider Vinegar
  • 100 mL Organic Extra Virgin Olive Oil (3.5 ounces)
  • 1 TBSP Organic Vanilla Extract

Part 3

  • 120 mL Hot Water (5 ounces)

Part 4

  • 80 g Zante Currants (raisins)

Optional

  • Mini Chocolate Chips for Sprinkling on Top
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