<<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