Coffee Cake Muffins

Coffee cake muffins happened today. Moist, cinnamon-y muffins. With pretty liners I found in the back of the cabinet- left over from my sister's bridal shower.

Used this as a base and modified it to use up whatever I had lingering in the fridge. Also, I find that gluten free muffins don't dry out as quickly when you substitute applesauce for oil and throw some yogurt in there.

Coffee cake muffins:

1/3 c. each brown rice flour, sorghum flour, potato starch
1/8 t. xanthan gum
2 T. flaxseed meal
1/4 t. salt
1/3 c. brown sugar
1/2 t. baking powder
1/4 t. baking soda
1 t. cinnamon

1/4 c. milk
1/4 c. vanilla or plain yogurt
1/2 t. vanilla
1/2 t. lemon juice
1/3 c. applesauce
1 egg

"Streusel" topping: 2 T. almond meal (take some almonds and grind those babies up), 1 T. sugar, 1/4 t. cinnamon

Preheat your oven to 350.

Mix the dry ingredients in a bowl. Beat the egg in a separate bowl, and mix in the rest of the wet ingredients. Combine the wet & dry ingredients. Spoon into a lined muffin tin (makes 6).

Since there's no oil in the batter they like to stick, so spritz each paper liner with cooking spray before filling. Sprinkle the almond/sugar mixture over the top and bake at 350 for 12-15 minutes, or until a toothpick inserted comes out clean.