GLUTEN-FREE APRICOT MUFFINS WITH ALMOND STREUSEL TOPPING

Gluten-Free Apricot Muffins with Almond Streusel Topping image

Tired of toast? Try these moist muffins for a delicious breakfast treat. Make it your way with the variation below.

Provided by Betty Crocker Kitchens

Time 1h5m

Yield 14

Number Of Ingredients 19

Ingredients

1/2 cup tapioca flour
1/2 cup sweet white sorghum flour
1/2 cup white rice flour
1/4 cup garbanzo and fava flour
1/4 cup potato starch flour
1 teaspoon gluten free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
2 eggs
1 cup almond milk, soymilk or regular milk
1/2 cup sunflower oil or ghee (measured melted)
1/2 cup granulated sugar
1 teaspoon cider vinegar
1 teaspoon pure vanilla
1/2 cup chopped dried apricots
1/4 cup ghee (measured melted)
1/2 cup packed brown sugar
1/2 cup slivered almonds, toasted

Steps:

Heat oven to 400°F. Place paper baking cup in each of 14 regular-size muffin cups; spray paper cups with cooking spray (without flour).
In small bowl, mix all flours, the baking powder, baking soda, xanthan gum and salt; set aside. In medium bowl, beat eggs, milk, oil, granulated sugar, vinegar and vanilla until well blended. Add flour mixture; stir until dry ingredients are moistened. Stir in apricots. Divide evenly among muffin cups, filling each until batter is 1/2 inch from top of paper baking cup.
In another small bowl, mix topping ingredients 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 from pans to cooling racks. Carefully remove paper baking cups.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Cholesterol 40 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g