Cherry Streusel Muffins

These muffings use dried cherries instead of the usual blueberries. They freeze well and are so delicious!

1 1/2 cups white rice flour
1/4 cup cornstarch
1 tbsp baking powder
1/2 teaspoon salt
1 tsp xanthan gum
1/4 cup butter, softened
1/2 cup granulated sugar
1 tsp almond extract
1 large egg
3/4 cup milk
1 cup dried cherries that have been covered with boiling water for 5 minutes, then drained
1 tbsp cornstarch

Streusel Topping: Mix 1/2 cup gluten-free flour, 1/2 cup sugar, 3 tbsp melted butter and 1/2 tsp cinnamon in a separate container using a fork until crumbly. Set aside.

Preheat the oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the white rice flour, 1/4 cup cornstarch, baking powder, xanthan gum and salt. Set aside.

In a medium bowl, cream together butter, sugar and almond extract until light and fluffy, about 1 minute. Add the egg and combine until thoroughly blended, about 1 minute. Add half of the flour mixture to the creamed butter and mix until well combined. (The mixture will be dry.) Add the milk and blend, then add the remaining flour mixture and blend for 1 minute.

Coat the drained cherries with the remaining 1 tbsp cornstarch and fold them into the batter.

Spoon the batter into lined muffin pans, about 2/3 full. Sprinkle each muffin with the streusel mix, pressing it down slightly into the batter.

Bake for 15-20 minutes or until muffins are golden and spring back to the touch.

Makes 12 Muffins.

Alternatives: use 1 cup frozen blueberries in place of the boiled dry cherries or use boiled and dried cranberries.

**Tip: freeze any leftover streusel mix to use next time!