A somewhat decadent muffin with a streusel topping to add glamour and a sense of occasion.
3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch flour
1/4 cup tapioca starch flour
2 tsp baking powder
1/2 tsp xanthan gum
1/2 cup sugar
1/3 cup butter
2 eggs
2/3 cup milk
1 medium apple, grated
2 tbsp grated lemon rind
1/4 cup chopped walnuts
2 tbsp sugar
Put flours and sugar in a large bowl. Rub in butter until crumbly. Reserve 1/2 cup of this mixture for topping.
Beat egg and add with milk all at once to remaining flour mixture. Beat lightly just until mixed — the batter should still be lumpy. Stir in apple and 1 tbsp of the lemon rind. Spoon into 12-tin greased muffin tins, filling each muffin cup just 2/3 full.
Topping:
Add reserved crumb mixture to remaining lemon rind, walnuts, and sugar. Sprinkle this mixture on top of the muffins. Bake at 400F for 20 minutes.
Makes 12 muffins.
