Author Angela Litzinger from test.angelaskitchen.com
Ingredients
1/2cupGFCF margarinesuch as Earth Balance
1cuppacked brown sugar
3large eggs
1 1/2tspGFCF vanilla
1cupfinely ground rice flour
1/4cuppotato starch
1/4cuptapioca starch
1tspxanthan gum
1 1/2tspGFCF baking powder
1/4tspsalt
1/3cupGFCF milk substitute mixed with 1 teaspoon lemon juice
2cupschopped apples
Strussel topping:
1/3cturbinado sugar
1tcinnamon or pumpkin pie spice
2Trice flour
2Tpotato starch
2Ttapioca 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.