Cinnamon-Raisin Muffins with Streusel Topping

Ingredients

• 1 tablespoon double-acting baking powder 
• 2 tablespoons brown rice flour red (such as Bob's Mill)
• 3.3 ounces brown rice flour red ()
• 0.3 cup canola oil 
• 1.5 tablespoons canola oil 
• 2 large eggs 
• 0.8 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 0.3 cup brown sugar light packed
• 0.8 cup potato flour 
• 0.8 cup raisins 
• 0.5 teaspoon salt 
• 1 cup soy milk plain
• 0.5 cup tapioca flour 
• 1 teaspoon vanilla extract 
• 0.3 cup walnuts chopped
• 0.3 cup walnuts toasted chopped
• 1.5 teaspoons xanthan gum 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• muffin liners
• measuring cup

Directions

1. Preheat oven to 40
2. To prepare streusel, combine first 5 ingredients in a small bowl with a fork until mixture resembles small peas.
3. To prepare muffins, place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
4. Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife.
5. Combine brown rice flour, potato starch, tapioca flour, granulated sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Stir in raisins and walnuts; make a well in center of mixture.
6. Combine oil, vanilla, and eggs in a medium bowl, stirring with a whisk. Stir in soy milk; add to rice flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups.
7. Sprinkle batter evenly with streusel topping.
8. Bake at 400 for 20 minutes or until muffins are lightly browned and spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack.
9. Serve warm.