Wednesday, August 31, 2011

Gluten Free Cinnamon-Raisin Muffins with Streusel Topping

Streusel:
14 cup chopped walnuts
14 cup packed light brown sugar
2 tablespoons brown rice flour
(such as Bob’s Red Mill)
12 teaspoon ground cinnamon
112 tablespoons canola oil or
butter

Muffins:
Cooking spray
3.3 ounces brown rice flour (about
34 cup; such as Bob’s Red Mill)
4.1 ounces potato starch (about
34 cup)
2.1 ounces tapioca flour (about
12 cup)
34 cup granulated sugar
1 tablespoon baking powder
112 teaspoons xanthan gum
12 teaspoon ground cinnamon
12 teaspoon salt
34 cup raisins
14 cup chopped toasted walnuts
13 cup canola oil
1 teaspoon vanilla extract
2 large eggs
1 cup plain soy milk

1. Preheat oven to 400°.

2. To prepare streusel, combine first 5 ingredients in a small bowl with 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).

CALORIES 201; FAT 8.5g (sat 0.8g, mono 3.9g, poly 3.2g); PROTEIN 2.3g; CARB 31g; FIBER 1g;
CHOL 24mg; IRON 0.6mg; SODIUM 149mg; CALC 57mg

This and many more delicious recipes can be found in The Cooking Light Gluten-Free Cookbook. 


4 comments:

Ellie-A Little of This and a Little of That said...

That muffin looks delicious. I'll take one to drink with my coffee right now. lol I'm a new follower from the BFPR Alexa Group. I love these groups because I find blogs I'm not following yet and you were one. Please stop by A Little of This and a Little of That and follow back. Have a super week!
http://alittleoftheother.com

Kandice said...

um.... YUM. i'm a new follower of yours (sent over from mommyblogger) and now i'm sooo soo glad i am. this WILL come in handy in this household, trust me :)

Mama Bee Does said...

Ooo yummy! We don't have to worry about eating gluten free but I still find myself fixing a lot of gluten free recipes. Looking forward to trying these too. (visiting from BFPR)

Sheila Rae said...

That is a great recipe and I hope you don't mind me re-blogging it :) I have linked back to you.

Found you thru The Pitch List.

Am a new follower :)

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