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
11⁄2 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
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.
