Ingredients
- 1 arrowroot powder
- 1 1/4 c water
- 2 c am brown rice flour
- 1/4 c honey
- 1/2 c almond (ground)
- 2 tb am unrefined vegetable oil
- 1 tb non-alum baking powder
- 1 ts almond extract
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.
