GLUTEN FREE CINNAMON RAISIN STREUSEL MUFFINS

oh-cinnamon-raisin-muffins-x

I have been gluten free for 2 years and it has completely changed my life. I didn't even realize I was allergic to it and that it was responsible for my skin breaking out, constant lethargy and overall not feeling good. Just because you are gluten free, doesn't mean you have to substitute taste. I have served these to people who had no idea that they were gluten free and actually had made fun of the gluten free lifestyle, claiming everything tastes like cardboard. These said people went on to say how these are the yummiest muffins they've ever had!!

Note: A great way to eat them if you are having them for breakfast is to reheat them for a few minutes and add some almond butter. Sooooo good!

What you will need:

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

1 1/2 tablespoons canola oil

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 400Β°.

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 400Β° 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. Enjoy!