*  Exported from  MasterCook Mac  *

                        Currant and Orange Muffins

Recipe By     : The California Culinary Academy
Serving Size  : 12   Preparation Time :0:45
Categories    : Muffins                         Low Calorie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Safflower oil --
                        - to coat muffin tin
   1      c             Rice flour
   1      tb            Baking powder
   1      ts            Baking soda
     1/2  c             Rolled oats -- ground
     1/4  c             Honey
   1      tb            Maple syrup
     1/4  c             Safflower oil
     1/2  c             Ground almonds
     1/2  c             Orange juice
   1      ts            Orange zest -- grated
   2                    Eggs
     1/2  c             Dried currants

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

In a large bowl combine rice flour, baking powder, baking soda, and
ground oats. 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 zest.

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 3/4ths full.
Bake until muffins spring back when pressed lightly in center (about
20 minutes).

Yield: 12 Muffins

Notes:

This recipe is made with rice flour instead of wheat and contains no
milk products. The batter uses a creamy nut milk made from almonds
pureed with orange juice and is sweetened with a small amount of
maple syrup and honey.


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