Ingredients
1/4
cup Gold Medal™ Gluten Free Oat Flour
1/4
cup packed brown sugar
1/4
cup pure old fashioned oats
3
tablespoons tapioca starch or tapioca flour
3/4
teaspoon ground cinnamon
2
tablespoons butter, softened
2 3/4
cups Gold Medal™ Gluten Free Oat Flour
1
cup granulated sugar
1 1/2
teaspoons gluten-free baking powder
1 1/2
teaspoons xanthan gum
1 1/2
teaspoons ground cinnamon
1/2
teaspoon salt
2
large eggs
3/4
cup milk
1/4
cup vegetable oil
1
teaspoon pure vanilla extract
3/4
cup gluten-free powdered sugar
3
to 4 teaspoons milk
Preparation
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
In small bowl, mix 1/4 cup oat flour, the brown sugar, oats, tapioca starch and 3/4 teaspoon cinnamon until blended. Mix in butter until mixture is crumbly. Set aside.
In large bowl, mix 2 3/4 cups oat flour, the granulated sugar, baking powder, xanthan gum, 1 1/2 teaspoons cinnamon and the salt until blended. In medium bowl, beat eggs, milk, oil and vanilla with whisk until blended. Mix egg mixture into flour mixture with spoon until moistened.
Divide batter evenly among muffin cups; sprinkle streusel over batter. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack; cool 10 minutes.
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over muffins.
