Gluten Free Dairy Free Apricot Muffins with Almond Streusel
(Angela) It is no secret I love to make quick breads! They are quick to make (of course) and for the beginning gluten free baker, very forgiving as far as achieving a good texture is concerned. Another reason I like to make muffins so often (just a smaller version of a quick bread) is that they are some of my children’s favorite things, to make and to eat. Works for me!
Gluten Free Dairy Free Apricot Muffins with Almond Streusel are a wonderful addition to the muffins types you may already be offering your family. The crunchy almond topping is a nice compliment to the soft tender muffin studded with dried apricots.
Gluten Free Dairy Free Apricot Muffins with Almond Streusel
Author/Source:
adapted from Glutenfreely.com
Ingredients:
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup white rice flour, finely ground
- 1/4 cup garbanzo/fava (garbfava)flour
- 1/4 cup potato starch
- 1 teaspoon gluten free baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 large eggs (or egg substitute)
- 1 cup unsweetened gluten & dairy free milk substitute of choice
- 1/2 cup oil
- 1/2 cup sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon gluten free vanilla
- 1/2 cup chopped dried apricots
- 4 tablespoons oil
- 1/2 cup packed brown sugar
- 1/2 cup slivered almonds, toasted and chopped
Directions:
Heat oven to 400°F. Place paper baking cup liners in muffin cups. In a bowl, stir together all flours, the potato starch, baking powder, baking soda, xanthan gum and salt; set aside.
In the bowl of your mixer, beat eggs, milk substitute, first measurement of oil, sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide batter evenly among number of muffins indicated.
In another small bowl, mix second measurement of oil, brown sugar and almonds until crumbly. Sprinkle evenly over batter in cups.
Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center. Cool 10 minutes. Remove muffins from pans; place on cooling racks.
Freezing Directions:
Place cooled muffins into freezer bag or other freezer safe container. Remove as much air as possible, seal, label and freeze.
To serve: Thaw.
Servings: 12
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
- Tuesdays at the Table with All the Small Stuff
- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
