92g¾ cup salted, dry-roasted almonds, coarsely chopped
Instructies
Preheat the oven to 350°F (180°C).
Line a muffin tin with paper liners.
In a medium bowl, whisk together the light brown sugar, applesauce, almond extract, rose water, canola oil, and nondairy milk until smooth.
In a large bowl, sift together the brown rice flour, whole wheat pastry flour, matcha powder, arrowroot powder, baking powder, baking soda, and fine sea salt.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Fold in the chopped almonds.
Divide the batter evenly among the muffin cups.
Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
Cool the muffins completely on a wire rack before serving.
Notes / Tips / Wine Advice:
Wine Advice: Pair with a chilled Sauvignon Blanc or enjoy with a cup of green tea for a harmonious match.