Wednesday, October 9, 2013

{Allergy Free} Coffee Cake Muffins

This might be our new favorite Saturday morning treat.  They were so yummy.  My hubby declared that they were "amazing!"  It's the combo of the sweet and salty topping......perfection!

1 cup flour blend
1/2 tsp xanthan
1 tsp baking powder
1/2 tsp baking soda
1/4 cup Earth Balance Soy Free, softened
1 container plain coconut yogurt (Greek style)
1/2 cup sugar
1/2 tsp vanilla extract
1 1/2 tsp egg replacer whisked with 2 T rice milk

Struesel Topping
1/4 cup brown sugar, packed
1/4 cup flour
1/4 tsp salt
1/2 tsp cinnamon
1/8 cup Earth Balance Soy Free

Combine flour through baking soda in small bowl and set aside.
Cream the Earth Balance, yogurt, and vanilla.
Add egg replacer mixture and mix well.
Then add sugar and mix until smooth.
Stir in the flour mixture just until moistened.
Spoon into greased muffin pan.

Prepare the topping:
Combine all the ingredients for the topping in a shallow bowl.
Use a fork to cut in the Earth Balance until everything is well blended.
Sprinkle over the top of each muffin.

Bake at 350 for 16 minutes or until tops spring back.

Makes 12 muffins.

1 comment:

Kathryn @ Mamacado said...

Looks SO yummy. Going on my "to bake" list!

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