Terry picked fresh blackcurrants this morning

So I found a recipe here on Gluten Free in South Africa and modified it:

GF Blackcurrant Muffins
for 6 large muffins or 12 standard size
100g butter, melted and cooled
2 eggs
3/4 cup vanilla sugar
1 cup soy milk with 1 tsp cider vinegar
1+ 3/4 cups gluten free flour [I used a mix I keep made up in a jar of approx 3 parts brown rice, 1.5 parts tapioca, 1 part soy, 1 part LSA, 1 part buckwheat]
1 tsp guar gum
1 tbsp baking powder
2 cups fresh blackcurrants
A couple of tablespoons of quinoa flakes and 1-2 tbsp sliced almonds + more for sprinkling


Preheat the oven to 180 degrees

In a bowl, whisk the wet ingredients
in another bowl mix the dry ingredients thoroughly
gently add wet to dry
Fold in the blackcurrants.
Fill a tray of 6 silicon muffin moulds.
Sprinkle some sliced almonds over the top
Bake for 35 - 45 minutes until the tops are springy when pressed
Cool 10 minutes before turning out.

These are wonderfully tart and a beautiful tender cake texture.