A good friend of mine shared these gorgeous local red currants from her CSA. I love using seasonal, fresh, local ingredients, when nutrients (prana) and flavors are at their peak.
I tend to find muffins heavy, leaving me feeling sluggish after I eat them. I created this recipe using ingredients such as coconut yogurt to balance the heavy, grounding qualities of baked goods. Please see the notes for alternative ingredients.
Red Currant Muffins (Gluten Free)
Description
Vata and pitta balancing; kapha in moderation.
Ingredients
Wet ingredients
Dry ingredients
Instructions
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Preheat oven to 350 F. Line a 12-hole muffin pan with large unbleached baking cups.
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In a small bowl, mix together the dry ingredients and set aside.
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In a large mixing bowl, add the coconut yogurt, coconut sugar, and lemon zest and mix with a hand blender until well mixed.
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Add the coconut oil, vanilla extract, and eggs. Beat on low speed until well incorporated.
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Add the dry ingredients to the wet ingredients and mix just until the flour is incorporated.
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Add the red currants and fold gently into the batter with a rubber spatula.
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Evenly distribute the batter among the 12 muffin cups.
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Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Cool in the pan for 5 minutes, then move the muffins to a wire rack to finish cooling. Enjoy!
Note
- *Coconut yogurt: if you are balancing primarily vata dosha, try plain Greek yogurt.
- *Coconut sugar: I like using coconut sugar especially in the summer since it balances pitta dosha, and it has more nutrients since it is not processed like white or brown cane sugar. Alternatives are sucanat, rapadura or jaggery. If you only have white cane sugar, use 1/2 cup.
- *Gluten free all purpose flour: my go to is Trader Joe's, since it has no xanthan gum or guar gum. Some people, like myself, have a sensitivity to gums.
- *Spices: cinnamon, ginger and cardamom taste great and help support digestion.
- *Red currants are a great source of antioxidants such as vitamin C and manganese.
