Apricot Muffins with Almond-Streusel Topping Recipe

Apricot Muffins With Almond-Streusel Topping Recipe

Ingredients

Prep Time: 25 Minutes – Start to Finish: 1 Hour 5 Minutes – Makes 14 muffins

Muffins

• ½ cup sorghum flour
• ½ cup tapioca flour
• ½ cup white rice flour
• ¼ cup garbanzo and fava flour
• ¼ cup potato starch
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• ½ teaspoon salt
• 2 eggs cup gluten-free almond milk, rice milk, soymilk or regular milk
• ½ cup sunflower oil or melted ghee
• ½ cup granulated sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon gluten-free vanilla
• ½ cup chopped dried apricots

Topping

• ¼ cup melted ghee
• ½ cup packed brown sugar
• ½ cup slivered almonds, toasted*

Method

1. 1 Heat oven to 400°F
2. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour)
3. In small bowl, stir all flours, the potato starch, baking powder, baking soda, xanthan gum and salt; set aside
4. 2 In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended
5. Add flour mixture; stir until dry ingredients are moistened
6. Stir in apricots
7. Divide batter evenly among muffin cups, filling each until batter is ½ inch from top of paper baking cup
8. 3 In another small bowl, mix all topping ingredients until crumbly
9. Sprinkle evenly over batter in cups
10. 4 Bake 25 to 30 minutes or until tops of muffins spring back when touched lightly in center
11. Cool 10 minutes
12. Remove from pans to cooling racks
13. Carefully remove paper baking cups
14. *To toast almonds, spread in ungreased shallow pan
15. Bake uncovered at 350°F 6 to 10 minutes, stirring occasionally, until light brown
16. Muffin: Calories 300; Total Fat 15g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 40mg; Sodium 230mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 3g

Full List of Almond Recipes
Full List of Topping Recipes