I couldn’t resist making these gluten free, sugar free breakfast muffins.
I made one test batch of these muffins with fresh orange juice and zest – they were scrumptious.
Quinoa has become one of my favorite gluten-free flours to work with. It behaves well in nearly everything and lends a subtle, earthy, almost nutty taste. I wanted a muffin I could enjoy without being too heavy or sweet, so I decided to top the muffins with currants instead of mixing them into the batter. The natural sugars caramelize in the oven…