Blackcurrant Muffins

When I've got time in the mornings, I love to make either gluten free muffins or pancakes for breakfast. Both are so easy to stir together and on the gluten free scales, rate highly. [An added bonus is that I can skip gluten free bread for the day.] Blackcurrants are a great, zingy fruit for breakfast - I've always loved fruit with a sour edge: gooseberries, rhubarb, cranberries...........

Ingredients for 6 muffins
100g butter, melted and cooled
1 egg
3/4 cup sugar
1 cup buttermilk
1+ 3/4 cups gluten free flour [I used a rice based gluten free flour mix, which already contains binder and raising agents]
2 cups blackcurrants
A couple of tablespoons of gluten free muesli


Preheat the oven to 180 degrees

In a bowl, whisk the egg, butter and buttermilk.
Stir in the sugar.
Stir in the gluten free flour: you may need to add a little more buttermilk if the mix is too thick
Fold in the blackcurrants.
Fill a tray of 6 silicon muffin moulds.
Sprinkle some gf muesli over the top
Bake for 35 - 45 minutes until the tops are springy when pressed
Cool 10 minutes before turning out.