Instructions: 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.

NOTES : orange juice and is sweetened with a small amount of maple syrup and honey.

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