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Apple Strussel Muffins, Gluten and Dairy Free

September 11, 2009 by angelaskitchen 3 Comments

Gluten and Dairy Free Apple Strussel Muffins

Angela Litzinger from test.angelaskitchen.com
Print Recipe
Servings 18 to 20 muffins

Ingredients
  

  • 1/2 cup GFCF margarine such as Earth Balance
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 1/2 tsp GFCF vanilla
  • 1 cup finely ground rice flour
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch
  • 1 tsp xanthan gum
  • 1 1/2 tsp GFCF baking powder
  • 1/4 tsp salt
  • 1/3 cup GFCF milk substitute mixed with 1 teaspoon lemon juice
  • 2 cups chopped apples
  • Strussel topping:
  • 1/3 c turbinado sugar
  • 1 t cinnamon or pumpkin pie spice
  • 2 T rice flour
  • 2 T potato starch
  • 2 T tapioca starch mixed well
  • Add 2 T soft GFCF margarine and blend with a fork until crumbly

Instructions
 

  • Preheat oven to 350 F.
  • Beat margarine and brown sugar together until light and fluffy. Add eggs and vanilla and beat well.
  • Combine rice flour, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a medium sized bowl. Mix well.
  • Add dry ingredients to egg mixture and mix just until smooth. Add milk mixture, scrape bottom and sides of bowl and mix again just until smooth.
  • Add apples. Stir just until combined.
  • Fill muffin liners 2/3 full. Divide strussel topping over muffins (about ½ T for each muffin). Bake at 350 F for 30 minutes or until toothpick inserted in center comes out clean.
  • Cool on a wire rack before serving. Place in gallon freezer bags and freeze. To serve: Reheat in microwave 1-2 minutes or until heated through.

 

Filed Under: Breads, Dairy Free, Donuts - Scones - Muffins & Quick Bread, For the Freezer, GFCF, Gluten Free, Recipe

Previous Post: « Gluten Free Dairy Free Eggwiches GFCF
Next Post: Carole’s Chili for the Slow Cooker with freezer instructions »

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Comments

  1. Krista

    February 4, 2015 at 5:44 pm

    I made these tonight and they were fantastic!! My husband even said that he couldn't tell they were gluten/dairy free :)
    Reply
    • angelaskitchen

      February 9, 2015 at 8:33 pm

      Woo-hoo! That's what I call a success! Thanks for letting me know. I'm so glad they were a hit. These are one of my family's favorite muffins. :)
      Reply

Trackbacks

  1. Gluten Free-zer Friday – Breakfast & Lunch Plan September 2009 says:
    November 6, 2012 at 9:58 am
    [...] Gluten and Dairy Free Apple Strussel Muffins  (Make a double batch.  You will need 4 gallon freezer bags.)  Adapted from my GFCF Rhubarb Strussel Muffins) [...]
    Reply

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