1 cup gluten free rice flour
1 cup Betty Crocker gluten free flour
2/3 cup almond flour/meal
R tablespoons potato starch or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup maple syrup
1 medium orange
2 teaspoons vanilla extract
1 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 cup unseetened almond milk
2 teaspoons distilled vinegar
1/2 cup chopped almonds
1 cup Betty Crocker gluten free flour
2/3 cup almond flour/meal
R tablespoons potato starch or cornstarch
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
3/4 teaspoon fine sea salt
1/2 cup maple syrup
1 medium orange
2 teaspoons vanilla extract
1 teaspoon nutmeg
1/2 teaspoon ground clove
1/2 cup unseetened almond milk
2 teaspoons distilled vinegar
1/2 cup chopped almonds
Directions
Preheat the oven to 350 degrees F
Line 12 muffin cups with muffin liners.
In a spice mill or coffee grinder add almonds. Ground until almost fine. Pour into a large mixing bowl. Keep doing this until there 2/3 cup.
Add the rest of the dry ingredients including the brown sugar and mix well.
Next cut the orange in small pieces and add to the bowl.
Add almond milk, maple syrup. Mix well. The batter will be thick.
Add a dollop to each muffin cup.
Bake at 350 until done.
Add a sprinkling of chopped nuts to each muffin and bake 3 to 4 more minutes, or unwilling the nuts are slightly roasted.
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