Blackcurrant White Chocolate and Thyme Muffins {gluten-free}
These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.
Servings Prep Time
12muffins 15minutes
Cook Time
20minutes
Servings Prep Time
12muffins 15minutes
Cook Time
20minutes
Ingredients
  • 100g caster sugar
  • 100g soft light brown sugar
  • 2 eggs
  • 125ml light olive oilnot extra virgin and the lightest blend you can find
  • 250ml whole milk
  • 20g thyme leaves
  • 1teaspoon vanilla extract
  • 180g oat flour
  • 180g sweet rice flour
  • 40g potato flour
  • 1tablespoon baking powder
  • 1teaspoon salt
  • 150g white chocolate chips
  • 150g blackcurrants
Instructions
  1. Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners.
  2. Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
  3. In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined.
  4. Add the flour mixture to the batter and beat together until smooth.
  5. Stir in the chocolate chips and the blackcurrants until evenly dispersed.
  6. Divide the batter into muffin cases, filling to just below the top.
  7. Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out.
  8. Remove the muffins from the tin straight away to cool on a wire rack.
  9. Drizzle with extra melted white chocolate if you like.
Recipe Notes

Adapted from Paul A Young’s White Chocolate and Thyme Muffins from his Adventures with Chocolate