250 gr am brown rice flour 14 gr non-alum baking powder 1 arrowroot powder 60 ml honey 3 gr almond extract 300 ml water 30 ml am unrefined vegetable oil 60 gr almond
Instructions
Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill dozen paper muffin cups two third full and sprinkle tops with almond. Bake at 180ºC . for 25-30 minutes.