Sunday mornings are perfect for muffins. Throw in an afternoon walk and eat 2. Or three. Or watch a run of pseudo chick flicks on cable. It’s that kind of day.
~ Gluten-Free Coffee Cake Muffins ~
Adapted from The Cook Book
Makes 12 small or 8 large muffins
- 3 tbsp gluten-free flour (1/2 sorghum, 1/2 tapioca flour)
- 3 tbsp brown sugar
- 1/4 tsp cinnamon
- 2 tbsp Earth Balance buttery spread
- 3 tbsp chopped pecans
- 1 1/2 cups gluten-free flour (1/2 sorghum, 1/2 tapioca flour )
- 1/2 cup granulated sugar
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp salt
- 1/4 cup Earth Balance buttery spread
- 1 egg, beaten
- 1/2 cup plain yogurt (thinned out slightly) or soy milk
For topping: In a small bowl, sir together 3 tbsp flour, sugar, and 1/4 tsp cinnamon. Cut in 2 tbsp butter until mixture resembles coarse crumbs. Stir in pecans, set aside.
For batter: in a medium bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Cut in butter.
In a small bowl combine egg and thinned-out plain yogurt – I used a plain lactose-free variety from Green Valley Organics. (Original recipe calls for buttermilk and plain yogurt adds an extra tang and improves texture.) Add wet ingredients to flour mixture, stir until just moistened – battery should be lumpy and slightly thicker than pancake batter. If too thick, thin out with soymilk. Take care not to over-mix.
Spoon half of batter into greased or paper-lined muffin tins. Top with half of streusel topping, add remaining half of batter, and top with rest of streusel topping. Bake in a 400 degree oven for 15 minutes; cool on rack and serve warm.