Gluten-Free Cinnamon-Raisin Muffin with Streusel Topping

Ingredients

Streusel:

1⁄4 cup chopped walnuts

1⁄4 cup packed light brown sugar

2 tablespoons brown rice flour (such as Bob’s Red Mill)

1⁄2 teaspoon ground cinnamon

11⁄2 tablespoons canola oil or butter

Muffins:

Cooking spray

3.3 ounces brown rice flour(about 3⁄4 cup; such as Bob’s Red Mill)

4.1 ounces potato starch (about 3⁄4 cup)

2.1 ounces tapioca flour (about 1⁄2 cup)

3⁄4 cup granulated sugar

1 tablespoon baking powder

1 1⁄2 teaspoons xanthan gum

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon salt

3⁄4 cup raisins

1⁄4 cup chopped toasted walnuts

1⁄3 cup canola oil

1 teaspoon vanilla extract

2 large eggs

1 cup plain soy milk

Preparation

1. Preheat oven to 400°.

2. To prepare streusel, combine first 5 ingredients in a small bowlwith a fork until mixture resembles small peas.

3. To prepare muffins, place 18 paper muffin cup liners in muffin cups.Coat liners with cooking spray; set aside.

4. Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, granulated sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Stir in raisins and walnuts; make a well in center of mixture. Combine oil, vanilla, and eggs in a medium bowl, stirring with a whisk. Stir in soy milk; add to rice flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with streusel topping.

5. Bake at 400° for 20 minutes or until muffins are lightly browned and spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Serve warm. Yield: 18 servings (serving size: 1 muffin).

*Recipe and image courtesy of The Cooking Light Gluten-Free Cookbook.*

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