*GLUTEN FREE *DAIRY FREE *VEGETARIAN

Ingredients

• Walnuts (chopped) 1/4 cup 1/2 cup
• Brown Sugar 1/4 cup 1/2 cup
• Brown Rice Flour 2 tbsp 4 tbsp
• Ground Cinnamon 1/2 tsp 1 tsp
• Canola Oil 1 1/2 tbsp 3 tbsp
• Brown Rice Flour 3/4 cup 1 1/2 cup
• Potato Starch 3/4 cup 1 1/2 cup
• Tapioca Flour 1/2 cup 1 cup
• Granulated Sugar 3/4 cup 1 1/2 cup
• Baking Powder 1 tbsp 2 tbsp
• Xanthan Gum 1 1/2 tsp 3 tsp
• Ground Cinnamon 1/2 tsp 1 tsp
• Salt 1/2 tsp 1 tsp
• Raisins 3/4 cup 1 1/2 cup
• Walnuts (chopped) 1/4 cup 1/2 cup
• Canola Oil 1/3 cup 2/3 cup
• Vanilla Extract 1 tsp 2 tsp
• Eggs 2 large 4 large
• Soy Milk 1 cup 2 cups

Directions:

1. Preheat oven to 400 degrees.

2. For streusel: combine first 5 ingredients in a small bowl with a fork until mixture resembles small peas.

3. For muffins: place 18 paper muffin cup liners in muffin tins. Coat liners with cooking spray, set aside.

4. Combine next 8 ingredients (flour through salt) with a whisk. Stir in raisins and walnuts.

5. In a separate bowl combine oil, vanilla and eggs with a whisk. Stir in soy milk. Add wet to dry ingredient mixtures, stirring just until moist.

6. Spoon batter evenly into muffin cups. Sprinkle each muffin with streusel topping.

7. Bake for 20 minutes or until muffins are slightly browned. Cool, in pan, for 5 minutes on a wire rack.

Nutritional Information (1 muffin)

• Calories 201
• Fat 8.5
• Carbs 31
• Protein 2.3