Recipe courtesy of Gluten-Free Baking by Kristine Kidd, (Weldon Owen)
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Ingredients
FOR THE MUFFINS:
- •3⁄4 cup (2 1⁄2 oz/75 g) gluten-free rolled oats
- •1⁄2 cup (2 3⁄4 oz/80 g) gluten-free oat flour
- •1⁄2 cup (1 1⁄2 oz/45 g) almond meal
- •1⁄2 cup (1 3⁄4 oz/55 g) sorghum flour
- •1 teaspoon baking powder
- •3⁄4 teaspoon baking soda
- •1⁄2 teaspoon each xanthan gum, kosher salt, and ground cardamom
- •3⁄4 cup (6 fl oz/180 ml) plus 3 tablespoons whole milk or soy milk
- •1 tablespoon distilled white vinegar
- •2⁄3 cup (5 oz/155 g) firmly packed dark or golden brown sugar
- •1⁄4 cup (2 fl oz/60 ml) oil or melted butter
- •2 large eggs
- •1 teaspoon pure vanilla extract
- •1 cup (4 oz/125 g) raspberries
FOR THE TOPPING:
- •1⁄4 cup (1 oz/30 g) walnut pieces
- •1⁄4 cup (3⁄4 oz/20 g) gluten-free rolled oats
- •3 tablespoons firmly packed dark or golden brown sugar
- •1⁄8 teaspoon ground cardamom 2 tablespoons cold unsalted butter, cut into 1⁄4-inch (6-mm) pieces
Preparation
Preheat the oven to 325°F (163°C). Meanwhile, make the topping. Line 12 standard muffin cups with paper liners or grease the cups with butter or cooking spray.
To make the muffins, spread the rolled oats on a small baking sheet. Bake until starting to brown, about 10 minutes. Transfer to a large bowl and let cool completely. Once cool, add the oat flour, almond meal, sorghum flour, baking powder, baking soda, xanthan gum, salt, and cardamom and whisk to blend.
In a glass measuring cup, combine the milk and vinegar. Let stand until thickened, about 5 minutes.
Raise the oven temperature to 425°F (220°C). In a bowl, whisk together the milk mixture, brown sugar, oil, eggs, and vanilla. Add the liquid ingredients to the dry ingredients and stir until combined. Let stand for 15 minutes.
Meanwhile, make the topping. In a food processor, pulse the walnuts, oats, brown sugar, and cardamom until the nuts are coarsely chopped. Add the butter and pulse until the mixture resembles a fine meal.
Stir the raspberries into the batter. Spoon the batter into each muffin cup, filling it almost to the top. Sprinkle about 1 tablespoon of the topping evenly over each.
Place the pan in the oven and immediately reduce the temperature to 375°F (190°C). Bake the muffins until springy to the touch and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.