Currant and orange muffins

12 Servings

Ingredients

QuantityIngredient
Safflower oil -- to coat
Muffin tin
1cupRice flour
1tablespoonBaking powder
1teaspoonBaking soda
½cupRolled oats -- ground
¼cupHoney
1tablespoonMaple syrup
¼cupSafflower oil
½cupGround almonds
½cupOrange juice
1teaspoonGrated orange rind
2Eggs
½cupDried currants

Directions

1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.

2. In a large bowl combine rice flour, baking powder, baking soda, and ground oats. In a separate bowl combine honey, maple syrup, and the ¼ cup oil until very smooth. In a blender or food processor, puree almonds and orange juice, then strain. Add almond liquid to honey mixture along with orange rind.

3. Separate eggs. Stir yolks into honey mixture. Beat egg whites until stiff peaks form.

4. Combine dry and wet ingredients, then stir in currants. Fold in egg whites. Spoon into prepared muffin cups, filling each three fourths full.

Bake until muffins spring back when pressed lightly in center (about 20 minutes).

Makes 1 dozen muffins.

Recipe By : the California Culinary Academy File