Tuesday, July 14, 2015

Orange Almond Streusel Muffins

 Orange Almond Streusel Muffins

Topping:

1/4 cup packed brown sugar
2 Tbsp. Almond Flour
1/2 tsp. ground cinnamon
1 Tbsp. melted butter

Muffin:

1 cup rice flour (I always use brown rice, but white rice is fine)
1/3 cup almond flour
1/4 cup tapioca starch
1/4 cup potato starch
1/2 cup sugar
1 1/2 tsp. xanthan gum
2 tsp. baking powder
1/4 tsp baking soda
1/2 tsp salt
2 Tbsp. orange zest
1/2 cup sliced almonds
3/4 cup orange juice
1/4 cup vegetable oil
2 eggs

Directions:

In a small bowl combine brown sugar, almond flour, and cinnamon.  Add melted butter and mix until crumbly.  Set aside streusel topping.

In a large bowl stir together rice flour, almond flour, tapioca starch, potato starch, sugar, xanthan gum, baking powder, baking soda, salt, orange zest, and almonds.  Set aside.

In a separate bowl using an electric mixer, or wire whisk, beat orange juice, oil, and eggs until combined.  Pour over dry ingredients and stir just until combined.  Spoon into prepared lightly greased muffin tin, or can use foil lined muffin cups, foil lined only, otherwise it sticks to the paper.

Sprinkle streusel topping over batter.

Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until firm to the touch.

Remove from the pan immediately, and let cool completely on a wire rack.



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