Yield: 12 Servings
|2 cups||Whole wheat flour|
|1½ teaspoon||Baking powder|
|1 \N||Egg; beaten (see note)|
|¾ cup||Orange juice|
|2 drops||Almond extract|
|1 teaspoon||Grated orange rind|
Combine dry ingredients in bowl. Add currants and orange rind to dry ingredients and stir to combine. Combine rest of ingredients and add to dry ingredients. Stir to combine. Pour batter into muffin tins sprayed with no-stick spray. Bake at 350 degrees for 20 minutes.
NOTE: Use egg beaters or 2 egg whites to lower fat content.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .