Peach Muffins with Streusel Topping
Streusel Topping
1/2 cup pecans, crumbled by hand
3 tablespoons sorghum flour
1 tablespoon arrowroot flour
1/2 cup brown sugar
1 and 1/2 teaspoons cinnamon
2 tablespoons unsalted butter, melted
Muffin Batter
1/2 cup amaranth flour
2/3 cup sorghum flour
1/3 cup arrowroot starch
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup sugar
1 and 1/2 teaspoons cinnamon
2 tablespoons cream + 2 tablespoons water (or substitute 1/4 cup milk or almond milk)
6 tablespoons unsalted butter, melted
1 egg
1 cup finely chopped ripe peaches (approximately 2 peaches, with skins)
Preheat oven to 400 degrees.
In a small bowl, prepare topping by whisking together pecans, sorghum flour, arrowroot starch, brown sugar, and cinnamon. Then add melted butter, stirring with a fork. Set aside.
Whisk together amaranth flour, sorghum flour, arrowroot starch, baking powder, xanthan gum, salt, sugar, and cinnamon. Combine cream, water, melted butter (cooled slightly), and egg. Pour into dry ingredients, mixing with a fork. Add peaches and stir gently. Spoon into greased muffin tins, topping with the streusel.
Bake in a 400 degree oven for about 20 minutes (convection oven, 375 degrees for 16 minutes) or until toothpick in center comes out clean. Cool. Yield: 12 muffins. Refrigerate or freeze to preserve freshness.
1/2 cup pecans, crumbled by hand
3 tablespoons sorghum flour
1 tablespoon arrowroot flour
1/2 cup brown sugar
1 and 1/2 teaspoons cinnamon
2 tablespoons unsalted butter, melted
Muffin Batter
1/2 cup amaranth flour
2/3 cup sorghum flour
1/3 cup arrowroot starch
2 teaspoons baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1/2 cup sugar
1 and 1/2 teaspoons cinnamon
2 tablespoons cream + 2 tablespoons water (or substitute 1/4 cup milk or almond milk)
6 tablespoons unsalted butter, melted
1 egg
1 cup finely chopped ripe peaches (approximately 2 peaches, with skins)
Preheat oven to 400 degrees.
In a small bowl, prepare topping by whisking together pecans, sorghum flour, arrowroot starch, brown sugar, and cinnamon. Then add melted butter, stirring with a fork. Set aside.
Whisk together amaranth flour, sorghum flour, arrowroot starch, baking powder, xanthan gum, salt, sugar, and cinnamon. Combine cream, water, melted butter (cooled slightly), and egg. Pour into dry ingredients, mixing with a fork. Add peaches and stir gently. Spoon into greased muffin tins, topping with the streusel.
Bake in a 400 degree oven for about 20 minutes (convection oven, 375 degrees for 16 minutes) or until toothpick in center comes out clean. Cool. Yield: 12 muffins. Refrigerate or freeze to preserve freshness.
