2 c am brown rice flour 1 tb non-alum baking powder 1 arrowroot powder 1/4 c honey 1 ts almond extract 1 1/4 c water 2 tb am unrefined vegetable oil 1/2 c almond
Instructions
Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). Fill 12 paper muffin cups 2/3 full and sprinkle tops with almond. Bake at 350 F. for 25-30 minutes.