Currant & Orange Muffins

Directions

Preheat oven to 400℉ (200℃). 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 ¼ cup oil until very smooth.

In a blender or food processor, purée 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.