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Add a photoServings: 12
Ingredients
- safflower oil to coat muffin tin
- 1 c. rice flour
- 1 Tbsp. baking pwdr
- 1 tsp baking soda
- 1/2 c. rolled oats grnd
- 1/4 c. honey
- 1 Tbsp. maple syrup
- 1/4 c. safflower oil
- 1/2 c. grnd almonds
- 1/2 c. orange juice
- 1 tsp grated orange rind
- 2 x Large eggs
- 1/2 c. dry currants
Directions
- 1. Preheat oven to 400 degrees F. Lightly oil a 12-hole muffin tin.
- 2. In a large bowl combine rice flour, baking pwdr, baking soda, and groundoats. In a separate bowl combine honey, maple syrup, and the 1/4 c. oil untilvery smooth. In a blender or possibly food processor, puree almonds and orange juice,then strain. Add in almond liquid to honey mix along with orange rind.
- 3. Separate Large eggs. Stir yolks into honey mix. Beat egg whites till stiffpeaks form.
- 4. Combine dry and wet ingredients, then stir in currants. Mix in egg whites.
- Spoon into prepared muffin c., filling each three fourths full. Bake untilmuffins spring back when pressed lightly in center (about 20 min).
- Makes 1 dozen muffins.
- NOTES : orange juice and is sweetened with a small amount of maple syrup and honey.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 12 servings | |
| Calories 170 | |
| Calories from Fat 58 | 34% |
| Total Fat 6.59g | 8% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 432mg | 18% |
| Potassium 126mg | 4% |
| Total Carbs 25.75g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.88g | 8% |
| Protein 2.94g | 5% |
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