I found this muffin cook book at my mom’s place when we were staying there and went through and wrote down a bunch of recipes that I thought I could veganize and make celiac-friendly. So, I wrote down the recipes, knowing that later I’d completely change them up. The book was called 250 Muffin Recipes but did not write down the author.
So, here’s my first attempt at making one of the recipes I found in the book my way. I have to say the results were more than encouraging. I can’t wait to keep going now!
Raspberry Pecan Streusel Muffins
- 1/4 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup gluten-free flour (I used sweet rice flour, just beceause)
- 2 Tbsp Earth Balance
- 1 cup brown rice flour
- 1/2 cup tapioca starch
- 1 – 1 1/2 tsp xanthan gum
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 cup non-dairy milk (I used soy)
- 1/2 cup melted Earth Balance
- 1 flax ‘egg’
- 1 cup fresh or frozen raspberries (I used a frozen berry mix which had blueberries, blackberries and raspberries)
Mix the streusel topping ingredients together in a small bowl until crumbly. Set aside.
In a large bowl, combine flours, sugar, baking powder and xanthan gum. Sift if necessary. Make a well.
In a seperate bowl, combine non-dairy milk, melted Earth Balance and flax ‘egg’. Add to flour mixture and stir to combine, but do not overmix.
Prepare muffin tins with papers. Fill each muffin cup 1/2 way with batter. Add raspberries and then top with remaining batter. Sprinkle the streusel topping over each muffin.
Bake in a preheated 375 F oven for 25-30 minutes until browned.
These were great hot out of the oven and freeze well. The night before just take out of the freezer and put in the fridge for the next day.