Ingredients

• 1 1/2 cups white whole wheat flour
• 1/2 cup Barney Bakery Almond Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup Barney Butter Smooth Almond Butter
• 2 tablespoons finely grated orange zest
• 2 eggs
• 1/3 cup honey
• 3/4 cup buttermilk
• 3/4 cup dried currants

Directions

1. Preheat oven to 375F degrees and coat a 12-cup muffin pan with cooking spray.
2. In a large bowl, whisk together flours, baking powder, and salt.
3. In the bowl of a stand up mixer, blend Barney Butter Smooth Almond Butter, eggs, honey, and buttermilk until smooth. Add flour mixture and mix just until moist. Stir in currants.
4. Fill muffin pan with batter. Bake for 20 minutes or until the muffins spring back when gently touched.