Ingredients
- 3/4 cup brown rice flour
- 3/4 cup buckwheat flour
- 1/2 cup ground flaxseed
- 1/2 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup currants
- 2 eggs
- 1/4 cup sunflower or canola oil
- 1/2 cup unsweetened applesauce
- 1 cup buttermilk
Directions
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Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside. In a large bowl, whisk together brown rice flour, buckwheat flour, flaxseed, brown sugar, baking soda, cinnamon, nutmeg, salt and currants.
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In a second large bowl, whisk together eggs, oil, applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined.
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Spoon batter into prepared muffin tins and bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.