Buttermilk, applesauce, currants, warm spices and buckwheat flour bring a pleasing balance of flavors to these muffins. They're a great addition to any brunch, or for quick weekday breakfasts. Warm leftover muffins gently in a toaster oven.
Preheat the 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.
In a second large bowl, whisk together eggs, oil, applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined.
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.
Per Serving: Serving size: 1 muffin, 210 calories (70 from fat), 8g total fat, 1g saturated fat, 35mg cholesterol, 190mg sodium, 30g carbohydrates, (3 g dietary fiber, 15g sugar), 5g protein.
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