Cooking and Serving: 34 minutes | 12 muffins
Ingredients
⅔ cup (5 ⅓ fluid ounces) buttermilk, at room temperature | 3 (150 g (weighed out of shell)) eggs, wat room temperature | 8 tablespoons (112 g) unsalted butter, at room temperature
Description
Prep Time: 15 minutes | Cook Time: 19 minutes | Total Time: 34 minutes | Servings: 12 muffins
Ingredients
⅔ cup (5 ⅓ fluid ounces) buttermilk, at room temperature
3 (150 g (weighed out of shell)) eggs, wat room temperature
8 tablespoons (112 g) unsalted butter, at room temperature
½ teaspoon pure vanilla extract
¾ cup (150 g) granulated sugar
1 ¾ cups (245 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch, (replace with more Cup4Cup if that is your all
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 teaspoon lemon zest, (from 1 lemon)
1 teaspoon orange zest, (from 1 small orange)
3 ounces currants, (or you can use raisins, cut in half)
¾ cup (86 g) confectioners’ sugar
1 ½ tablespoons milk, plus more as necessary
Instructions
MAKE THE ICING FOR THE CROSS
In a small bowl, place the confectioners’ sugar and then the milk. Mix well.
The icing should be very thick. Place the icing in a pastry bag fitted with a.
small open piping tip. Pipe the icing in a cross or X pattern on top of each.
cooled bun. Allow the icing to set before serving.
MAKE THE ICING FOR THE CROSS
In a small bowl, place the confectioners’ sugar and then the milk. Mix well.
The icing should be very thick. Place the icing in a pastry bag fitted with a.
small open piping tip. Pipe the icing in a cross or X pattern on top of each.
cooled bun. Allow the icing to set before serving.