Prep time: 15 min Cook time: 20 min Total time: 35 min (makes 4) Ingredients 60g white rice flour 60g brown rice flour 1 tsp gluten-free baking powder 1/4tsp gluten-free bicarbonate of soda 1/4 tsp fine salt 75g honey 1 egg 1/4 cup soy milk (about 60ml) 4 tbsp oil 50g date paste 100g chopped dates, plus extra for decorating butter cream, for frosting Preparation 1. Preheat oven to 180°C. Line a muffin tray with paper cases. 2. Sift flours, baking powder, bicarbonate of soda and salt into a large bowl. Mix well and set aside. 3. Warm honey in a small saucepan over a low heat. 4. Whisk together egg, milk and oil in a large bowl. Stir in honey and gradually add dry ingredients. Mix thoroughly. 5. Fold in date paste and chopped dates, then divide between muffin cases. Bake for about 20 minutes or until a cake tester comes out clean. 6. Allow to cool for 10 minutes, decorate with buttercream and chopped dates and serve. From: Gulfnews