These chicory muffins with black currants are a wholesome little miracle: tender, golden and naturally gluten-free thanks to rice flour, with a subtle caramel-like depth from instant chicory. Bursting with juicy black currants and sweetened without sugar, they are the kind of breakfast or snack you can feel good about. If you loved our Fluffy Cottage Cheese Muffins, these chicory muffins are your next bake.
Ingredients
- 150 g (1 1/4 cups) rice flour
- 3 g (1/2 tsp) baking soda
- 5 g (1 tbsp) instant chicory powder
- 200 ml (3/4 cup + 1 tbsp) milk (2.5%)
- Sugar substitute, to taste
- 2 eggs
- 100 g (3.5 oz / 2/3 cup) black currants (frozen is fine)
- 5 g (1 tsp) cornstarch
Instructions
- Warm the milk slightly so the instant chicory dissolves easily. Stir until combined, then add the sugar substitute and baking soda.
- Whisk the eggs, then stir in the milk and rice flour to make a smooth batter.
- Toss the frozen black currants with the cornstarch and fold them into the batter.
- Divide the batter among silicone muffin molds.
- Bake in a preheated oven at 200°C (400°F) for about 30 minutes, until golden and set. Ovens vary, so start checking a few minutes early — just like with our Autumn Apple-Carrot Cocoa Cake.
Tips
- Warm the milk before dissolving the chicory — it blends in much more smoothly than in cold milk.
- Tossing frozen berries in cornstarch keeps them from sinking and bleeding into the batter — a trick we also use in our Baked Cottage Cheese Donuts.
- For more on baking with alternative flours, browse the baking guides at Allrecipes or the nutrition resources at the USDA.
Nutrition (per 100 g): 197 kcal, protein 8 g, fat 9.9 g, carbs 15 g.