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My daughter Mica (who is not gluten-free) and I recently tried an OMG...It's Gluten Free Cinnamon Crumb Muffin, and her reaction summed up the experience perfectly: "Dad, are you sure this is gluten-free...because it tastes too good? I want more!" To be sure, OMG...It's Gluten Free has created a perfect crossover product. It's probably the best gluten-free muffin that I've had since going gluten-free, way back in the mid 1990's. Both Mica and I gave this product a huge thumbs up, and she ended up eating the last one I had...before I could. For more info about their products visit: www.omgitsglutenfree.com. Review written by Scott Adams.
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.