Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.