Currant and Orange Muffins

* Exported from MasterCook Mac *

Currant and Orange Muffins

Recipe By : the California Culinary Academy
Serving Size : 12 Preparation Time :0:45
Categories : Breads, Muffins & Rolls Low Calorie
Dairy-Restricted Diets

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
safflower oil -- to coat muffin tin
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 ground almonds
1/2 cup orange juice
1 teaspoon grated orange rind
2 eggs
1/2 cup dried currants

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

2. 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 rind.

3. Separate eggs. Stir yolks into honey mixture. Beat egg whites until stiff
peaks form.

4. 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).

Makes 1 dozen muffins.

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Per serving: 192 Calories; 8g Fat (38% calories from fat); 4g Protein; 27g
Carbohydrate; 31mg Cholesterol; 206mg Sodium

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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 18 0 4307 0 0
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