Saturday, April 27, 2013

Coffee Cake Muffins

There are more and more "everyday" products that can now be found in gluten free versions.  They still usually cost more, but it's nice to have them.  One I love to use is Gluten Free Bisquick- for pancakes, pizza crust, and more.  You can't just substitute the GF version for regular Bisquick in recipes, however.  After some trial and error, I have found a nice coffee cake to be made with the GF Bisquick.  I like to put quick breads such as this in muffin form for easy serving size and storage.

GF Bisquick Coffee Cake Muffins
Preheat oven to 400 degrees.  Lightly spray 12 muffin tin with non-stick spray.  

2/3 cup GF Bisquick
2/3 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) softened butter
In small bowl mix GF Bisquick, brown sugar and cinnamon.  Cut in softened butter until mix is crumbly.  Spoon a small amount into the bottom of each muffin tin.  Set mix and pan aside.  
2 cups GF Bisquick
1 cup milk
1 egg 
1 tablespoon vegetable oil
2 tablespoons sugar

Mix dough ingredients in a medium bowl.  Scoop evenly (about 1/3 cup) into each muffin tin.
Top each with remaining topping mix.  Using a small stick or skewer, lightly criss-cross or swirl the topping and the dough.

Bake 20 - 25 minutes, until a muffin in the center is firm to the touch. 

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