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 Grated orange rind
2 Eggs
1/2 c Dried currants
Preheat oven to 400 degrees 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 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).
Makes 1 dozen muffins.
