Raspberry Muffins


1/2 cup rice flour
1/2 cup cornstarch
1/4 cup tapioca flour/starch
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 tsp baking soda
2 large eggs
1/4 cup oil
1/3 cup orange juice
1/2 tsp vanilla
1 cup fresh raspberries
1/2 cup slivered almonds, chopped (optional)


Combine all dry ingredients; then add wet ingredients and beat on high for 2 minutes. Fold in raspberries and chopped almonds. Divide batter evenly into 12 greased muffin cups (approx 3/4 full). Bake at 350 for approx 20 minutes.

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