INGREDIENTS:
1 1/2 cups brown rice flour 3/4 cup raw cane sugar 1/2 teaspoon salt 2 tsps baking powder 1/3 cup canola oil 1 egg 1/3 cup rice milk 1 cup fresh blueberries 1/2 cup raw cane sugar 1/3 cup brown rice flour 1/4 cup butter, cubed 1 1/2 tsp. ground cinnamon |
DIRECTIONS:
1. | Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. |
2. | Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. |
3. | To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. |
4. | Bake for 20 to 25 minutes in the preheated oven, or until done. Makes 6 big muffins or 8 polite sized muffins. Recipe Notes: Substitutions white sugar=raw cane sugar milk=rice milk all-purpose flour=brown rice flour vegetable oil=canola oil |
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