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Almond Rice Muffins

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Recipe

 

Yield

12 muffins

Prep

5 min

Cook

30 min

Ready

35 min
Low 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
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1 tablespoon baking powder
non-alum
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1 tablespoon arrowroot flour
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¼ cup honey
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1 teaspoon almond extract
* Camera
1 ¼ cups water
or soymilk
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2 tablespoons vegetable oil
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½ cup almonds
ground
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Ingredients

Amount Measure Ingredient Features
473 ml rice flour
brown
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15 ml baking powder
non-alum
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15 ml arrowroot flour
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59 ml honey
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5 ml almond extract
* Camera
296 ml water
or soymilk
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3E+1 ml vegetable oil
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118 ml almonds
ground
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 196g (6.9 oz)
Amount per Serving
Calories 48725% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 29g 29%
Dietary Fiber 3g 14%
Sugars g
Protein 15g
Vitamin A 0% Vitamin C 0%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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