Over the Christmas/New Year period, I was staying at mum and dad’s, and decided to make my Ginger Muffins for which I use a combination of white rice flour and brown rice flour. It turned out mum didn’t have any white rice flour so I substituted it with ground almonds and tweaked the other ingredients.
The result was pretty good and I’ve since adjusted the recipe only slightly to get it exactly how I wanted. I now prefer these muffins to my original Ginger Muffins! Watch this space for further muffin recipes using ground almonds!
Ingredients:
- ½ cup sugar
- ⅔ cup ground almonds
- 1 cup brown rice flour
- 1 teaspoon baking powder
- 1 Tablespoon ginger
- ½ teaspoon mixed spice
- ¼ teaspoon salt
- 2 eggs
- 2 Tablespoons oil
- 1 cup milk
- ½ teaspoon baking soda
Method:
Pre-heat the oven to 200° C.
Mix together the sugar, ground almonds, brown rice flour, baking powder, ginger, mixed spice and salt.
In a separate bowl, lightly whisk together the eggs and oil.
Mix the baking soda into the milk and add to the egg mixture. Fold into the dry ingredients. Ensure any large lumps in the mixture are dissolved.
Two-thirds fill 10 standard-size muffin cups.
Bake in the pre-heated oven for 20-25 minutes. Test with a skewer before removing from the oven.
