I'm still experimenting with different gluten free breakfast and snack options. These muffins with a streusel topping, slightly adapted from a recipe found online, were great!
2 cups all purpose (GF) flour
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon guar gum
1/4 teaspoon salt
1 1/2 cups blueberries (I used frozen)
1/2 cup milk
1/2 cup canola oil
1 teaspoon vanilla
STREUSEL TOPPING INGREDIENTS:
1/2 cup all purpose (GF) flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon guar gum
3 Tablespoons melted butter
Mix flour, sugar, baking powder, baking soda, guar gum, and salt in large mixing bowl. Add milk, oil, eggs, and vanilla; mix well. Add blueberries.
Fill greased muffin pans 2/3 full.
Mix together streusel topping ingredients and sprinkle on top of muffins.
Bake at 375* for about 20 minutes, or until golden. (Makes a dozen muffins.)
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.