- 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
- 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.