Blueberry Gluten Free Crumble Top Muffins
|1/2 c||sweet sorghum flour|
|1/2 c||white rice flour|
|1/2 c||brown rice flour|
|1/4 c||tapioca flour|
|1 1/2 tsp||baking powder|
|1 tsp||xanthan gum or guar gum|
|1/2 c||packed brown sugar|
|SIFT ALL DRY INGREDIENTS TOGETHER|
|6 Tbsp||butter, melted|
get recipes @ goboldwithbutter.com
|1/2 c||almond rice milk (or up to 3/4 cup)|
|1/2 tsp||vanilla extract|
|1/4 tsp||almond extract|
|1 1/2 c||fresh blueberries....add after wet and dry are mixed and blend gently|
Tried these and really like them.
Out of one of the many gluten free cook books I have. I did my own tweeting to this of course.....
I guess you can tell I like Blueberries !!! and I do....
A gluten free winner! We love the flavor and texture of these scrummy morning treats.
Even the brown sugar.
and all wet ingredients together.
Blend together well..
NOW YOU ADD WET INGREDIENTS TO THE DRY AND MIX WELL.
Than you add the TOPPING..
1/3 cup Brown Rice flour
1/4 cup Brown sugar
2 Teaspoons white sugar
1/2 Teaspoon cinnamon
2 Teaspoons melted butter.
mix together so it's kinda crumbly and put on top of muffins before putting them into your oven.
Bake about 25 minutes at 375. Eat and Enjoy...