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Rhubarb Crumble Muffins
1/2 cup rice flour
1/2 cup sorghum flour
1/4 cup tapioca flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup brown sugar
1/2 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup canola oil
2 eggs
1/2 cup rice milk
2 teaspoons vanilla
1 1/2 cup chopped rhubarb, apple and/or any fruit you choose

1/2 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons soft butter

Preheat oven to 350˚.
Combine all dry ingredients in a large bowl and gently whisk together until combined.
Make a well in the dry ingredients.
In a small bowl combine topping ingredients and set aside for later.
Slowly mix in oil, eggs, milk and vanilla to large dry ingredient bowl.
Once mix is just combined fold in chopped fruit.
Fill greased or tinned muffin pan(s) with batter 3/4 full.
Bake for 10 minutes, pull out and add topping to each muffin.
Bake for about 8 minutes more until muffin seems springy to the light touch.
Remove from oven and let stand for a least 5 minutes on wire rack.
Remove from muffin tins and allow to further cool on rack.
Serve and enjoy!