Thursday, December 4, 2008
Coffee Cake Muffins are my favorite.
Before going gluten free, I spent entirely too many mornings standing in line at Dunkin Donuts, waiting to order my favorite coffee cake muffin. Yes, I'm well aware of how gross it is to eat that many calories, sugar and fat for breakfast every day but I didn't care. After going gluten free I've struggled to find a decent replacement for breakfast and I really wanted to figure out how to make a gf version of those muffins at home. This was my first attempt. I used the recipe for muffins on the package of Pamela's baking mix and added the streusel topping. They are not quite the same as the original, I want to tweak the streusel topping a little bit, but they were very good.
Gluten Free Coffee Cake Muffins
1/2 C brown sugar
2 Tbs flour
2 Tbs cinnamon
2 Tbs melted butter
Mix all ingredients together and set aside.
1 1/2 C Flour Mix (I used Pamela's)
2 Tbs baking powder
1/2 C sugar
1/2 tsp salt
1/4 C shortening
1/2 C milk
1 egg, beaten
Mix the dry ingredients together and then cut in the shortening.
In a separate bowl, mix together the wet ingredients.
Mix the dry and wet ingredients together, at this point I also took some of the streusel topping and folded it into the mix. (trying to mimic the DD's muffins)
Pour the mix into muffin cups in a muffin pan, top with streusel topping
Bake at 350 degrees for 20 minutes, makes 12 muffins.
Notes: I managed to get 11 muffins out of this mix and I couldn't really pour the mix because it was rather thick, so I used a spoonula. In the streusel topping I would add some white sugar and maybe use a little less brown sugar and less cinnamon. Next time...