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Sun, 15 Apr 2001 11:00:59 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
I thought everyone might enjoy this recipe. It is a recipe that I modified
to be gluten-free. They are delicious!! No affiliation with Betty Hagmans
flour...just think it is wonderful.
Chocolate Chip Crumbcakes
FOR THE TOPPING:
1/3 cup Betty Hagmans four blend flour
1/4 tsp. xanthan gum
1/3 cup Sugar
1/4 tsp. cinnamon
1/4 cup margarine or butter, chilled
1. In a small bowl, mix flour, sugar and cinnamon. Using a pastry blender
(two forks will work fine) cut in butter until coarse crumbs form; set
aside.
FOR THE CRUMBCAKES:
2 cups Betty Hagmans Four Blend Flour
1/2 tsp. xanthan gum
1/3 cup Sugar
1 TB. baking powder
1/2 tsp. Salt
1 large egg
1 cup Milk
3 TB. butter melted
1 cup semi sweet chocolate chips
1. preheat oven to 400F. Grease a 12 cup muffin pan.
2. In a large bowl, mix flour, sugar, baking powder, and salt. In a medium
bowl, beat egg, milk and melted butter. Pour egg mixture into flour
mixture; stir until dry ingredients are moistened. Add chocolate chips; mix
well.
3. Fill prepared muffin cups about three--quarters full with batter.
4. Sprinkle crumb topping on top of each crumbcake.
Bake crumbcakes until lightly browned, 25-30 min.
This can be modified with non-dairy type milk and soynut butter if needed.
Enjoy,
Tandi
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