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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