Ingredients

The following ingredients have 12 Servings
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup oil
  • 1 large egg
  • 1/4 cup coconut sugar (may be substituted with granulated or brown sugar)
  • 1 cup lowfat buttermilk
  • 1 tablespoon orange zest
  • 1/2 cup dried currants

Instruction

  • Preheat the oven to 400 degrees. Line a standard muffin pan with paper or foil liners and set aside.
  • Whisk the flours, baking powder, baking soda, and salt in a large bowl until combined.
  • In a medium bowl, vigorously whisk the oil, egg, and sugar until frothy, about 30 seconds.
  • Add the buttermilk and orange zest and whisk until incorporated.
  • Pour the wet ingredients into the dry ingredients and stir until almost combined, then fold in the currants.
  • Divide the batter evenly between the muffin tins and bake on the middle rack of the oven for 12-15 minutes, or until the tops of the muffins spring back when pressed gently. Cool on a wire rack in the pan for 10 minutes, then remove and cool completely.
  • Serve and enjoy!