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!
MUFFIN INGREDIENTS:
2 cups all purpose (GF) flour
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda3/4 teaspoon guar gum
1/4 teaspoon salt
1 1/2 cups blueberries (I used frozen)
1/2 cup milk
1/2 cup canola oil
2 eggs
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
DIRECTIONS:
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.)
SPECIAL NOTE:
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.
updated 10/2014
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