Recipe - Currant And Orange Muffins

Safflower oil to coat
Muffin tin
1 cup Rice flour
1 tablespoon Baking powder
1 teaspoon Baking soda
One half cup Rolled oats ground
One fourth cup Honey
1 tablespoon Maple syrup
One fourth cup Safflower oil
One half cup Ground almonds
One half cup Orange juice
1 teaspoon Grated orange rind
2 Eggs
One half cup Dried currants

1. Preheat oven to 400 degrees F. Lightly oil a 12hole 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 One fourth 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.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip