Almond rice muffins

Yield: 12 muffins

Measure 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

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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