Strawberry and Cream Muffins with Almond Streusel Topping Recipe from Spork Foods!

Here is an amazing recipe from our friends at Spork Foods!  Strawberry season is upon us so enjoy this delicious treat!

Strawberry and Cream Muffins with an Almond Streusel Topping

Yields 1 dozen muffins

Ingredients:

2 cups gluten-free  All-Purpose Baking Mix from The Pure Pantry brand

½ teaspoon ground Ceylon cinnamon

2 teaspoons gluten-free baking powder

½ teaspoon sea salt

¾ cup organic evaporated cane sugar

2 teaspoons egg replacer, dry (Ener-g brand)

1 teaspoon vanilla extract

1 cup coconut creamer (So Delicious brand)

¾ cup un-sweetened almond milk

¼ cup neutral tasting oil (safflower)

¾ cup fresh strawberries, finely chopped

Almond Streusel Topping:

2 tablespoons non-hydrogenated buttery spread

½ cup toasted almonds

3 tablespoons organic powdered sugar (Wholesome Sweeteners brand)

1 teaspoon maple syrup

¼ teaspoon sea salt

¼ teaspoon ground Ceylon cinnamon

2 tablespoons gluten-free All-Purpose Baking Mix from The Pure Pantry

Directions: Preheat oven to 350°. In a medium bowl, whisk gluten-free flour, cinnamon, baking powder, sea salt, sugar and egg replacer until uniform. Add in vanilla extract, coconut creamer, almond milk, and oil. Whisk until uniform. Fold in strawberries. Grease a muffin pan with cooking spray and pour about 1/3 cup batter into each section. To make streusel, add buttery spread, almonds, powdered sugar, maple, sea salt, cinnamon and flour to a food processor and pulse until uniform. Sprinkle each muffin with about 1 tablespoon streusel topping. Bake for 28-30 minutes or until toothpick comes out clean. Serve warm. © Spork Foods, 2012

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