Difference between revisions of "Almond Rice Muffins"
RealRecipes (talk | contribs) m (Text replace - "{{Wikifiedrecipe}}" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 10: | Line 10: | ||
* ½ cup ground [[almond]] | * ½ cup ground [[almond]] | ||
| − | == | + | == Procedures == |
# Mix dry and liquid ingredients separately, then combine the two and mix thoroughly (this is a thin batter). | # 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]]. | # Fill 12 paper muffin cups ⅔ full and sprinkle tops with [[almond]]. | ||
Latest revision as of 16:47, 15 July 2012
Ingredients
- 2 cup brown rice flour
- 1 tbsp non-alum baking powder
- 1 tbsp arrowroot powder
- ¼ cup honey
- 1 tsp almond extract
- 1¼ cup water or soymilk
- 2 tbsp unrefined vegetable oil
- ½ cup ground almond
Procedures
- 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.
