2 c AM Brown Rice Flour

1 tb Non-alum baking powder

1 tb Arrowroot powder

1/4 c Honey

1 ts Almond extract

1 1/4 c Water or soymilk

2 tb AM Unrefined Vegetable Oil

1/2 c Ground almond

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. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias