Ingredients
- 11 ounces gluten-free all purpose baking blend (I recommend ATK)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon cardamom
- 3 tablespoons ground flax seed
- 6 tablespoons water
- 8 tablespoons butter or margarine, melted and cooled
- ½ cup plain whole-milk yoghurt or vegan soy milk yoghurt
- 1 teaspoon vanilla extract
- 1 cup chopped dates
- ½ cup raisins
- ½ cup chopped almonds
- juice and zest of one orange
- 5 tablespoons almond flour
- 2 tablepoons sugar
- ¼ teaspoon cinnamon
- 2 tablespoon butter/margarine
Streusel topping
Adjust oven rack to middle position and preheat to 375°F.
Whisk together flour blend, baking powder, salt, xanthan gum, cinnamon, ginger, and cardamom in large bowl.
In a small bowl, mix together ground flaxseed and water. Microwave on high 30 seconds to 1 minute until mixture becomes thick but not dried out.
In a separate bowl, whisk together butter/margarine, yoghurt, vanilla, raisins, dates, almonds, and orange. Mix in flaxseed. Mix together wet and dry ingredients until no lumps remain, about 1 minute. Cover with plastic wrap and let sit for 30 minutes.
While muffin mix is resting, make streusel topping. Mix together dry ingredients. Cut butter into mixture until it resembles coarse crumbs.
Spray 12-cup muffin tin with cooking spray or oil. Fill muffin tin evenly with batter. Bake for 20-22 minutes, rotating tin halfway through baking. Let muffins cool on wire rack 10 minutes. Remove from muffin tin and let cool another 10 minutes before serving.
Makes 12 muffins