2 c. flour

1/2 c. sugar

2 1/2 t. baking powder

1/4 t. baking soda

1/4 t. salt

zest of 1 orange

1 c. dried currants

1 c. orange juice

1/2 c. olive oil

2 T. lemon juice

2 t. gluten-free egg replacer (equivalent to 1 egg)

2 T. water

Preheat oven to 400º F.

In a large bowl, mix together dry ingredients (flour, sugar, baking powder, baking soda and salt). Stir in the currants and orange zest.

In a small bowl, combine the wet ingredients (orange juice, olive oil, lemon juice, egg replacer and water). Pour wet ingredients into dry ingredients and mix until just combined.

Pour the muffin batter into muffin pans lined with muffin papers. Bake for 15-20 min. until golden brown. Allow to cool in the pan for 10 min. before transferring to a wire rack to cool completely.

astray recipes: orange-currant muffins - bon appetit

Yield: 17 muffins (159 calories per muffin)