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Currant and Orange Muffins

 
Currant and Orange Muffins
29

Currant and Orange Muffins recipe

Yield

12

servings

Prep

20

min

Cook

20

min

Ready

40

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 cup rice flour
1 tablespoon baking powder
1 teaspoon baking soda
½ cup rolled oats
ground
¼ cup honey
1 tablespoon maple syrup
¼ cup safflower oil
½ cup almonds
ground
½ cup orange juice
1 teaspoon orange zest
grated
2 large eggs
½ cup currants
dried, or any dried fruits you like

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 54540% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 176mg 7%
Total Carbohydrate 25g 25%
Dietary Fiber 5g 18%
Sugars g
Protein 24g
Vitamin A 4% Vitamin C 61%
Calcium 14% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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