エミー・ロッサムのインスタグラム(emmy) - 7月31日 01時27分

GF Cinnamon Raison Muffin with Streusel topping... #cookinglight Streusel:
1/4 cup chopped walnuts
1/4 cup packed light brown sugar
2 tablespoons brown rice flour (such as Bob's Red Mill)
1/2 teaspoon ground cinnamon
1 1/2 tablespoons canola oil or butter
Muffins:
Cooking spray
3.3 ounces brown rice flour (about 3/4 cup; such as Bob's Red Mill)
4.1 ounces potato starch (about 3/4 cup)
2.1 ounces tapioca flour (about 1/2 cup)
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup raisins
1/4 cup chopped toasted walnuts
1/3 cup canola oil
1 teaspoon vanilla extract
2 large eggs
1 cup plain soy milk
Preparation
1. Preheat oven to 400°.
2. To prepare streusel, combine first 5 ingredients in a small bowl with a fork until mixture resembles small peas.
3. To prepare muffins, place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
4. Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, granulated sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Stir in raisins and walnuts; make a well in center of mixture. Combine oil, vanilla, and eggs in a medium bowl, stirring with a whisk. Stir in soy milk; add to rice flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with streusel topping.
5. Bake at 400° for 20 minutes or until muffins are lightly browned and spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Serve warm.

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