G-free, Grain-Free Muffins

Ingredients:
1/2 cup corn flour
1/2 cup rice flour
1 Tbsp. cornmeal
3 Tbsp. baking powder
1/2 tsp salt
1/4 cup margarine or butter, softened
1/3 cup sugar
2 eggs, separated
3/4 cup skim milk
1 tsp. vanilla

Sift together flours, cornmeal, baking powder, and salt three times. Set aside.  

Cream margarine or butter, then add sugar and vanilla. Cream again. Beat egg yolks and blend into creamed mixture. Mix well. Mix in flour mixture alternately with milk, beating until smooth each time. Fold in well beaten egg whites. Spoon into greased or lined muffin pans to 2/3 full. Sprinkle with streusel. Bake at 325 degrees for 30 minutes.

Streusel:1/2 cup chopped nuts
1 tsp. cinnamon
1 Tbsp. rice, potato or corn flour
1 Tbsp. margarine, softened
1/4 cup brown sugar

Mix until crumbly.

Recipe from Eat More Whole Grains by Winnie's Winning Ways

Dairy-free Adaptations:

Replace butter or margarine with Earth's Balance.

Replace milk with rice or almond milk.

Submitted by Gaeleen