Ingredients:
1/2 cup ground almonds (I used my Cuisinart Mini-Prep Processor to grind the almonds)
1/4 cup tapioca flour
1/2 cup sorghum flour
1/2 cup rice flour
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 cup granulated sugar
3/4 teaspoon salt
1/2 cup gf orange marmalade
4 Tablespoons of butter, melted
2 eggs, beaten
3/4 cup milk
1 teaspoon almond extract
Directions:
Preheat oven to 350°. Line muffin tin with paper liners. In a medium bowl, combine the flours, ground almonds, baking powder, xanthan gum, salt, and sugar. In a separate bowl, combine 2 beaten eggs, milk, almond extract, marmalade, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Spoon into muffin tin about 2/3 full. Bake for 15-18 minutes.
ICING
Ingredients:
1 cup powdered sugar
1 Tablespoon butter, melted
3 Tablespoons of marmalade
water to desired consistency
Warning: The icing is very sticky!!
Directions:
Mix the top three ingredients until moistened and add water until you have the desired consistency. Frost muffins when cool if desired.
Makes 12-18 muffins.
Recipe from: "glutenfreemommy" blog - 09/5/07
