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Ginger Currant Muffins Mix Wet ingredients:
1 c. apple juice concentrate
1 c. milk (can be soy or buttermilk)
1/4 c. canola oil
1/2 c. molasses
2 egg whites
1 T. grated orange rind
1 tsp. gf vanilla Mix Dry ingredients separately, then add to wet
3 c. rice flour
1/2 c. tapioca flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 T. powdered ginger Mix well for at 1-2 minutes, then add 1 c. currants
Spoon into greased or papered baking tins, and fill almost to the top.
Bake at 400 degrees for 20-25 minutes. Cool in the tin for about 5 minutes
then remove. Great to eat warm, freezes well.
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