GF/CF Raspberry Pecan Streusel Muffins

Christmas has come and gone in a blur of family, feasts, and wine. So many great meals, and such good company. My kitchen was organized chaos, with the welcome help of sure hands in the kitchen. The pots and pans clanged and banged, the mixer whirred, and the flours flew. It was a time I can't remember, but will never forget.

Before the year ends I want to share one last holiday recipe. These simple yet festive muffins were perfect on Christmas morning.

GF/CF Raspberry Pecan Streusel Muffins 
from: giddyupglutenfree, dorothy allard 2009
Adapted from “The 250 Best Muffin Recipes” by Esther Brody

Pecan Streusel Topping
1/4 cup chopped pecans
1/4 cup packed organic brown sugar
1/4 cup GF flour blend (I used Bob's Red Mill GF Pancake mix!)
2 tbsp Earth Balance Vegan Buttery stick

1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup potato starch (or tapioca starch or cornstarch)
1/2 cup organic cane sugar
4 tsp baking powder
1 tsp xanthan gum
1/2 cup vanilla hemp milk (or other non-dairy milk)
1/2 cup melted Earth Balance Vegan Buttery stick (one stick)
1 large egg, beaten
1 cup fresh or frozen raspberries, unsweetened

Preheat oven to 375°
12-cup muffin tin, greased or lined with paper cups

1. In a bowl combine pecans, brown sugar, and flour mix. Add melted butter; mix until crumbly. Set aside.

2. In a bowl combine flours, cornstarch, sugar, baking powder, xanthan gum, whisk until thoroughly mixed. Make a well in the center.

3. In another bowl combine hemp milk, butter and egg, mix well. Add to flour mixture; stir just until moist. Don’t over-mix.

4. Spoon batter into prepared muffin tin, filling cups half full. Add four or five raspberries to each cup. Top with remaining batter. Sprinkle with streusel topping.

Bake in preheated oven for 25 to 30 minutes or until browned. 

Note: If you can’t have soy products, use organic vegetable shortening instead of the Earth Balance sticks.

Another note: A few blueberries added to the raspberries wouldn't hurt.

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