Serves: 5
Total Calories: 636
Yield: 12 Muffins

DRY INGREDIENTS
1 cup whole wheat flour
1 cup unbleached flour
1/2 cup brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup buttermilk
1/2 cup frozen apple juice concentrate
1/2 cup molasses
1/4 cup canola oil
1 large egg
1 teaspoon grated orange peel
GOODIES
2 tablespoons finely chopped fresh ginger root or 1 tablespoon ground
1 1/2 cups currants

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine.

4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 636
Calories from Fat: 105

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