Egg-Free Fruit Muffins

[Gloria]

Egg-Free Fruit Muffins with Optional Crumb Topping

Makes 12 muffins. Preheat oven to 400°

3/4 tsp. xanthan gum
1½ cups GF flour
3/4 cup sugar
½ tsp. salt
2 tsp. baking powder
1/3 c. vegetable oil
1 Ener-G Replacer egg
about 1/3 - 1/2 c. milk (may use rice, soy, etc.)
1 c. fruit, fresh, frozen or dried: blueberries, cranberries, raisins, dried cherries, etc. Note: You may want to pour hot water over dried fruit for more moisture and drain the liquid before adding the fruit to the batter.

Combine flour, sugar, salt and baking powder. Make the Ener-G "egg," using water that is warm, but not hot. Pour the oil into a 1 cup measuring cup, then add the "egg" and enough milk to fill the measuring cup. Add to dry ingredients and mix just until all flour is moistened. Add additional milk as needed. Fold in fruit, then place the batter into greased muffin tin or paper cups.

CRUMB TOPPING (optional)
1/4 cup sugar
1/8 cup (over-full) GF flour
2 Tbsp. margarine or Ghee/Spectrum blend
3/4 tsp. cinnamon

Mix sugar, GF flour (overfill the 1/8 cup), margarine and cinnamon until any large lumps are gone. Sprinkle topping over muffin batter before baking.

Bake about 25 minutes, until the topping and the tops of the muffins are golden.

Gloria