Gluten-free eating can be challenging for the best of us, but especially those cooking for kids who hate missing out on favorites such as pizza or desserts. The Cooking Light Gluten-Free Cookbook takes up this challenge and responds with 150 taste tested, gluten free recipes, that are safe and kid-friendly. The cookbook also includes a glossary of gluten free ingredients and suggestions for avoiding hidden gluten in foods.
These cinnamon raisin muffins with streusel topping fit the bill perfectly for a sweet breakfast or lunch box treat for the kids, or for moms, they are great with a cup of coffee!
Cinnamon Raisin Muffins with Streusel Topping:
from the Cooking Light Gluten-Free Cookbook
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'?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 or butter
1. Preheat oven to 400°.
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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).
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