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Thursday, 11 April 2013

Blueberry Muffins & Apple Muffins w/ optional streusel topping

I make these muffins on a regular basis, they are family favorites! They're great because they taste like normal muffins made with flour.  That is, after all, the ultimate goal of gluten-free baking - to make things taste like they did with normal flour.  Here we have success!  You can make these yummy muffins as either blueberry OR apple cinnamon muffins. Either way, they'll be delicious and you'll love them! Enjoy!

Blueberry Muffins w/ Streusel Topping. Yum!

Blueberry or Apple Muffins (Gluten-free Option) w/ optional streusel topping
Makes 12 Muffins

Set oven to 400F. Line 12 muffins cups with paper liners.

Mix the following together:
¾ cup milk (lactose-free or other milk substitutes work as well)
¼ cup vegetable oil
1 egg
1 cup apple, peeled and diced (for apple muffins)

(Combine dry ingredients in a bowl first, to avoid clumping) 
Add & mix in:
½ cup brown rice flour
½ cup white rice flour
½ cup tapioca starch
½ tsp xantham gum
½ cup sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon (for apple muffins)

Add & fold in:
1 cup fresh or frozen blueberries (for blueberry muffins)

Put batter into 12 muffin cups, lined with paper baking cups.

Streusel Topping (if desired)

Mix the following using pastry blender, or two crisscrossing knives:
¼ cup brown rice flour or cornstarch or Kristin's Gluten-Free Flour Mix
¼ cup brown sugar
¼ - ½ tsp cinnamon
2 Tbsp. butter (chilled, not softened)

Sprinkle over muffins.
No need to have it perfect. It puffs right up and looks beautiful by the end!
Bake muffins for ~ 20 minutes, until golden brown.  Let sit a few minutes in the muffin tin before you remove and put on a wire rack to cool.  Enjoy!!!

Apple Muffins. They look very similar, just with apples poking through, and a hint of extra cinnamon. Yum!

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