Currant muffins with coconut milk, rice flour

I offer a recipe for blackcurrant muffins, the dough for which is cooked in coconut milk, with the addition of rice flour. I cook such cupcakes at night, so that in the morning a pleasant surprise awaits my relatives in the kitchen for a cup of coffee or tea.

Ingredients

• Wheat flour - 80 g
• Rice flour - 70 g
• Eggs - 3 pcs.
• Coconut milk - 60 ml
• Sugar - 150 g
• Black currant - 100 g
• Baking powder - 10 g
• Vanilla sugar - 10 g
• Salt - 1 pinch

Directions

1. Prepare products.
2. Sift flour.
3. Divide the eggs into whites and yolks.
4. Beat the yolks with a mixer for a minute.
5. Pour in the coconut milk and beat for another minute.
6. Add sugar and vanilla sugar. Beat until the sugar crystals dissolve.
7. Add both types of flour and baking powder.
8. Mix. Beat at low speed mixer until smooth.
9. Beat egg whites with salt until fluffy.
10. Introduce whipped proteins into the dough, mixing with a spoon or spatula. In no case do not beat with a mixer, otherwise the air bubbles will disappear.
11. Rinse currant berries, remove ponytails. Put the currants on paper towels so that all the water is absorbed. Add currants to the dough.
12. (If your currants were frozen, then before adding them to the dough, defrost them and roll them in starch.)
13. Mix.
14. Preheat the oven to 180 degrees.
15. Prepare molds for baking cupcakes. I have a silicone mold, I do not lubricate it with anything. If you have a metal mold, then each cell must be lubricated with vegetable oil.
16. Divide the dough between the molds, filling them a little more than 2/3.
17. Bake currant muffins in the oven at 160-180 degrees for 15 minutes.