Almond Rice Muffins
Yield
12 muffinsPrep
5 minCook
30 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice flour
brown |
|
| 1 | tablespoon |
baking powder
non-alum |
|
| 1 | tablespoon |
arrowroot flour
|
|
| ¼ | cup |
honey
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 1 ¼ | cups |
water
or soymilk |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
almonds
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice flour
brown |
|
| 15 | ml |
baking powder
non-alum |
|
| 15 | ml |
arrowroot flour
|
|
| 59 | ml |
honey
|
|
| 5 | ml |
almond extract
|
*
|
| 296 | ml |
water
or soymilk |
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
almonds
ground |
|
Directions
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℉ (180℃). for 25 to 30 minutes.
