(Makes 12 muffins)
INGREDIENTS
1 cup light brown sugar
2 cups rice flour
1 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup canola oil
1/2 cup chopped pecans or walnuts, or combination
2 eggs
1 cup lowfat coconut milk, or coconut milk creamer
1 teaspoon cider vinegar
1 teaspoon baking soda
DIRECTIONS
Preheat oven to 350 degrees. Spray 12 muffin tins generously with cooking spray.
Mix first four ingredients together in a large bowl. Add oil and stir with a fork or spoon until crumbly. Set aside 1 cup of this mixture along with the chopped nuts for streusel topping.
To main batter, add eggs, coconut milk, vinegar and baking soda. Mix until smooth.
Divide batter evenly in the 12 muffin tins. Then, sprinkle streusel topping over each, completely covering batter with crumb topping.
Bake for approximately 20 minutes, or until tester comes out of muffin centers clean.
These can be stored in the freezer for several weeks.
INGREDIENTS
1 cup light brown sugar
2 cups rice flour
1 teaspoon sea salt
1 teaspoon cinnamon
2/3 cup canola oil
1/2 cup chopped pecans or walnuts, or combination
2 eggs
1 cup lowfat coconut milk, or coconut milk creamer
1 teaspoon cider vinegar
1 teaspoon baking soda
DIRECTIONS
Preheat oven to 350 degrees. Spray 12 muffin tins generously with cooking spray.
Mix first four ingredients together in a large bowl. Add oil and stir with a fork or spoon until crumbly. Set aside 1 cup of this mixture along with the chopped nuts for streusel topping.
To main batter, add eggs, coconut milk, vinegar and baking soda. Mix until smooth.
Divide batter evenly in the 12 muffin tins. Then, sprinkle streusel topping over each, completely covering batter with crumb topping.
Bake for approximately 20 minutes, or until tester comes out of muffin centers clean.
These can be stored in the freezer for several weeks.
Reach the reporter at:
Lamorinda Weekly, Moraga CA