Almond rice muffins
12 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | AM Brown Rice Flour |
| 1 | tablespoon | Non-alum baking powder |
| 1 | tablespoon | Arrowroot powder |
| ¼ | cup | Honey |
| 1 | teaspoon | Almond extract |
| 1¼ | cup | Water or soymilk |
| 2 | tablespoons | AM Unrefined Vegetable Oil |
| ½ | cup | Ground almond |
Directions
Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups ⅔ full and sprinkle tops with almond. Bake at 350 F. for 25-30 minutes.
Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
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