Currants are a variety of raisins that are a bit tart so they are fun to use in a sweeter food, such as a muffin. Combine currants with the ancient grain millet which is a good source of manganese and phosphorus and you have a gluten-free breakfast or snack that is great for bone health.
Millet is a wonderful grain that is gluten-free. It is a food staple in Africa but is just being recognized and utilized here in America. What I love about millet is its diversity. It can be ground into flour, cooked fluffy much like rice, made creamy much like mashed potatoes, or barely cooked to add a nice crunch such as in this recipe.
Currants are dried Black Corinth grapes. Currants are about 1/4 the size of a raisin, seedless, dark in color, and a bit tart. Make sure to purchase currants that don’t have added sweeteners. This recipe is a sweet muffin with a tart ‘bite’ from the currants. Of currants are also a wonderful addition to any homemade trail mix for a change of pace from raisins.
Currant Millet Muffin
Currant Millet Muffin Ingredients:
- 2 cups Bob’s Red Mill Gluten Free Baking Mix
- 2 tsp. baking powder for alternative grains or 1 ½ tsp regular baking powder
- 1 tsp. fine sea salt
- ½ cup whole grain millet
- 2 cups dried currants
- ½ cup organic applesauce (no sweetener added)
- 2 Tbs. olive or coconut oil
- ½ cup local honey
- 2 large eggs
- 1 tsp. vanilla
- ¼ cup almond milk
Currant Millet Muffin Directions:
- Preheat oven to 350 degrees. Place baking cups in muffin pan.
- In a medium bowl, whisk together baking mix, baking powder, salt, and millet.
- In the bowl of an electric mixer fitted with the paddle attachment, mix applesauce, oil, and honey. Add eggs, one at a time, mixing until combined. Place mixer on medium0high speed until mixture is lighter in color and a bit airy, about 3 minutes.
- Return mixer to low speed and add vanilla. Add flour mixture a little at a time, just until combined. Scrape down sides as necessary.
- Add almond milk, mixing just until combined. Do not over mix. Add currants, mixing just until combined.
- Divide batter evenly among baking cups in muffin pan.
- Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, about 20-25 minutes. Transfer muffins to a wire rack to cool.