Recipes

Photo by Karen Cabrera

Cinnamon Muffins 
with Streusel Topping
Gluten-free / Dairy-free

Yields 18 muffins 

Streusel: 
1⁄4 cup chopped walnuts 1⁄4 cup packed light brown sugar 
2 tablespoons brown rice flour 
1⁄2 teaspoon ground cinnamon 
2 tablespoons dairy-free butter (I like Earth Balance) 

Muffins: 
2 cups Gluten-free all-purpose flour mix
3⁄4 cup granulated sugar 
1 tablespoon baking powder 
1 1/2 teaspoons xanthan gum 
1⁄2 teaspoon ground cinnamon 
1⁄2 teaspoon salt 
1⁄4 cup chopped walnuts 
1⁄3 cup coconut oil, melted 
1 teaspoon vanilla extract 
2 large eggs 
1 cup almond milk (can use soy or coconut milk)

Instructions: 
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; set aside. 

4. Combine flour, granulated sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Stir in walnuts; make a well in center of mixture. Combine oil, vanilla, and eggs in a medium bowl, stirring with a whisk. Stir in milk; add to flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with streusel topping. 

5. Bake at 400° for 20-25 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.

Submitted by Karen Cabrera