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Gluten Free Dairy Free Apricot Muffins with Almond Streusel

<p>Gluten Free Dairy Free Apricot Muffins with Almond Streusel are a wonderful addition to the muffins types you may already be offering your family. The crunchy almond topping is a nice compliment to the soft tender muffin studded with dried apricots.</p>
12 Servings Recipe By

Ingredients

  • 2 cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • 1/2 teaspoons Salt
  • 2 individual Egg
  • 1 cup Milk, Dairy Free
  • 1/2 cups Vegetable Oil
  • 1/2 cups Sugar
  • 1 teaspoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • 1/2 cups dice Apricot, Dried
  • 4 tablespoons Butter, Dairy Free
  • 1/2 cups Brown Sugar
  • 1/2 cups Almonds, Slivered

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 327 Calories
  • 17g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 38mg Cholesterol
  • 287mg Sodium
  • 41g Total Carb
  • 1g Fiber
  • 21g Total Sugars (Includes 17g Added Sugars)
  • 4g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, stir together gluten free flour, baking powder, baking soda, xanthan gum and salt; set aside.
  2. In the bowl of your mixer, beat eggs, milk substitute, oil, sugar, vinegar and vanilla until well blended.
  3. Add flour mixture; stir until dry ingredients are moistened.
  4. Stir in apricots.
  5. Divide batter evenly among greased muffin tins.
  6. In another mixing bowl, mix dairy free butter, brown sugar and toasted almonds until crumbly.
  7. Sprinkle evenly over batter in cups.
  8. Bake at 400 degrees for 25 to 30 minutes or until tops of muffins spring back when touched lightly in center.
  9. Cool 10 minutes. Remove muffins from pans; place on cooling racks.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, stir together gluten free flour, baking powder, baking soda, xanthan gum and salt; set aside.
  2. In the bowl of your mixer, beat eggs, milk substitute, oil, sugar, vinegar and vanilla until well blended.
  3. Add flour mixture; stir until dry ingredients are moistened.
  4. Stir in apricots.
  5. Divide batter evenly among greased muffin tins.
  6. In another small bowl, mix dairy free butter, brown sugar and toasted almonds until crumbly.
  7. Sprinkle evenly over batter in cups.
  8. Bake at 400 degrees for 25 to 30 minutes or until tops of muffins spring back when touched lightly in center.
  9. Cool 10 minutes. Remove muffins from pans; place on cooling racks.
  10. Divide among indicated number of gallon freezer bags, label & seal.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Serve at room temperature.

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