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Sorghum Applesauce Oatmeal Muffins
Streusel Topping: Mix to a crumble mixture and sprinkle on batter in muffin pan
1/4 cup butter
1/2 cup sugar
Pinch of salt
1/2 cup sorghum flour
1 teaspoon xanthan gum (or Knox plain gelatin)
1/2 cup butter (1 stick)
3/4 cup brown sugar, firmly packed
1/4 cup milk
1 cup sorghum flour
2 teaspoons xanthan gum (or Knox plain gelatin)
3/4 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup applesauce
1/2 cup golden raisins
1 cup uncontaminated oats or 1 to 1½ Cup gluten-free ready-to-eat cereal
Heat oven to 350°F. Cream the butter; gradually add the brown sugar; cream until light and fluffy. Add the egg and milk and beat well. Mix the dry ingredients and add alternately with the applesauce to the creamed mixture, stirring well. Add the remaining ingredients and mix well. Spoon into well-greased muffin cups. Top with streusel topping. Bake muffins 25 to 30 minutes until done. Cool on a rack.