Wednesday, October 3

Raisin muffins with Streusel toppings.

Last week, a colleague of mine shared with me her recipe of making muffin more interesting and delicious with streusel toppings.

Streusel is basically a crumb topping that can be baked on top of cakes, pies or muffins. Its origin is German, I think.

So here I am trying out a new recipe for my gluten and lactose intolerant kids - Raisin muffins with Streusel toppings.

Here is what you will need for 12 medium-sized muffins:

Dry Ingredients
*115g of gluten-free self-raising flour
*100g of white sugar
*1 pinch of salt
*60g of raisins

Wet Ingredients
*1 egg
*1 tsp of vanilla essence
*50ml of soy-based milk
*50 ml of cooking oil

Ingredients for Streusel Toppings
*65g of gluten-free self-raising flour
*70g of light brown sugar
*40g of cold canola spread
*20g of chopped almond nuts

This is what you need to do:

Mix all the dry ingredients up in one bowl and mix all the wet ingredients up in another bowl, then make a 'well' in the middle of the dry ingredients. Pour in the wet ingredient mixture into the 'well' and fold in the dry ingredients gently. Spoon the batter into the muffin cups. Fill it only half full.

Now for the streusel toppings. Mix the flour, brown sugar and chopped nuts together, then add in the butter. Either blend in the butter with finger tips or use a fork to cut in the butter until the mixture resembles dry bread crumbles.

Sprinkle the streusel toppings on top of the muffin batter and bake them for 20-25mins.

Recipe tested! Love the slightly hard and crunchy crumbles of the muffins! Maybe more nuts will make it even better.

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