Currant and Orange Muffins
Be the first to add a photo of this recipe!
Metric measurements
* Nutrition Facts
Ingredients
| 1 | cup | rice flour | |
| 1 | tablespoon |
baking powder |
|
| 1 | teaspoon |
baking soda |
|
| 1/2 | cup | rolled oats | ground |
| 1/4 | cup |
honey |
|
| 1 | tablespoon | maple syrup | |
| 1/4 | cup | safflower oil | |
| 1/2 | cup | almonds | ground |
| 1/2 | cup | orange juice | |
| 1 | teaspoon | orange zest | grated |
| 2 | large |
eggs |
|
| 1/2 | cup | currants | dried |
Directions
Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.
In a large bowl combine rice flour, baking powder, baking In a separate bowl combine honey, maple syrup, and the 1/4 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.
Separate eggs. Stir yolks into honey mixture. Beat egg whites until stiff peaks form.
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.
First published: 1996-01-27 last updated: 2012-03-31
0 comments
post a comment
Custom Search
