By Victoria Hart Glavin of Tiny New York Kitchen
Even if you’re not avoiding gluten you’ll love these awesome morning muffins. Oh, yeah, you can eat em’ other times of the day and night too.
- 1/4 Cup Chopped Walnuts
- 1/4 Cup Packed Light Brown Sugar
- 2 Tablespoons Brown Rice Flour
- 1/2 Teaspoon Ground Cinnamon
- 1 1/2 Tablespoons Butter or Canola Oil
- 3/4 Cup Brown Rice Flour
- 3/4 Cup Potato Starch
- 1/2 Cup Tapioca Flour
- 3/4 Cup Sugar
- 1 Tablespoon Baking Powder
- 1 1/2 Teaspoon Xanthan Gum1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Kosher 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
Preheat your oven to 400 degrees.
For Streusel: In a medium-size bowl combine chopped walnuts, brown sugar, brown rice flour, cinnamon, and butter (or canola oil). Mix with a for until mixture looks like small peas. Set aside.
For Muffins: Place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray. Set aside.
In a large-size bowl combine brown rice flour, potato starch, tapioca flour, and sugar. Add baking powder, xanthan gum, cinnamon, and kosher salt. Mix well. Stir in raisins and walnuts. Make a well in center of mixture.
In a medium-size bowl combine oil, vanilla, and eggs. Mix well. Stir in soy milk.
Next add wet ingredients to the well that you’ve made in the dry ingredients. Stir just until moist.
Spoon batter evenly into prepared muffin cups.
Sprinkle batter evenly with streusel topping.
Place in oven and bake for 20 minutes until muffins are lightly browned and spring back when touched lightly in center. Remove from oven and cool in pans for 5 minutes on wire rack. Serve warm. Makes 18 muffins.
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.