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Chocolate Chip Crumb Cakes (Gluten-Free)

This recipe comes to us from Tandi Hartle.

For The Topping:

1/3 cup Betty Hagmans Four Flour Blend
¼ teaspoon xanthan gum
1/3 cup sugar
¼ teaspoon cinnamon
¼ cup margarine or butter, chilled

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 Crumb Cakes:

2 cups Betty Hagmans Four Flour Blend
½ teaspoon xanthan gum
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon Salt
1 large egg
1 cup milk
3 tablespoon butter melted
1 cup semi-sweet chocolate chips

Preheat oven to 400F. Grease a 12 cup muffin pan.

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.

Fill prepared muffin cups about three-quarter full with batter. Sprinkle crumb topping on top of each crumb cake. Bake crumb cakes until lightly browned, 25-30 min. This can be modified with nondairy type milk and soy nut butter if needed.

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1 Response:

 
Nikki Cordobes
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
18 Apr 2010 4:57:00 PM PST
They were sooo good. I accidentally got a little taste of the batter when mixing, and it was gross. So I decided to add a little extra sugar then the recipe called for, probably about 1/4 cup more sugar. It smelt so good when it was cooking I couldn't wait to have one. As soon as I took it out, I cut one in half and split it with my boyfriend. I was in awe at how delicious this little cake was, and so was he, and he hates all my gluten free food. I would recommend this to anyone, because my whole family loved them. Thanks a lot for the great recipe.




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