Recipe Category: Breads (gluten free)

Diet Types: gluten free, casein free, vegetarian
Makes 12 servings

1/2 cup dried currants or 3/4 cup raisins
1 cup boiling water
2 cups milo flour
1 1/3 cups Nu-World Foods Amaranth flour
1/3 cup walnuts, finely ground
1/2 teaspoon salt (optional)
2 teaspoons baking soda *
1 teaspoon vitamin C crystals *
2/3 cup walnuts coarsely chopped
2 tablespoons aquamiel (or sorghum molasses)
1/4 cup oil
1 cup cool water

1) Preheat oven to 400°F and prepare the muffin pan: apply non-stick spray to bottoms and rub sides of cups with a tissue, or oil cups and dust bottoms with flour.
2) Rinse the dried fruit in cold water, drain, then pour boiling water over to soften. Set aside to soak a few minutes.
3) Whisk each of the flours separately before measuring. Combine all of the dry ingredients and whisk them together well.
4) Drain the dried fruit, reserving the hot water. Add fruit and chopped nuts to the dry ingredients; stir and toss to coat.
5) Add the aquaiel or molasses to the hot water and stir to melt.
6) Add the cool water and oil to the hot liquid, stir well and pour all at once into a well in the center of the flour mixture. Stir only until moistened. Immediately spoon into prepared muffin cups and pop in the oven.
7) Bake about 17 minutes.
8) Cool in pan 8-10 minutes, then remove with a knife. Enjoy!
* I expect you can omit the soda and vitamin C crystals, and substitute an appropriate amount of baking powder.

Variation: Fold in two egg whites, beaten stiff, just before spooning batter into cups. Omit this step if you have allergenic concerns.