These muffinas are ideal for breakfast or as a snack.
- 1.05 ounces sweet white sorghum flour (about 1/4 cup)
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon salt
- 1 tablespoon chilled butter, cut into small pieces
- 3.15 ounces sweet white sorghum flour (about 3/4 cup)
- 1.8 ounces almond meal flour (about 1/2 cup)
- 2.6 ounces potato starch (about 1/2 cup)
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 tablespoons butter, softened
- 2 large eggs
- 3/4 cup reduced-fat sour cream
- 2 tablespoons canola oil
- 1/2 teaspoon almond extract
- 1/2 cup cinnamon-flavored baking chips
Preheat oven to 350°.
To prepare topping, weigh or lightly spoon 05 ounces sweet white sorghum flour (about 1/4 cup) into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons brown sugar, cinnamon, allspice, and salt in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill.
To prepare muffins, weigh or lightly spoon 15 ounces sweet white sorghum flour (about 3/4 cup), almond meal flour, and potato starch into dry measuring cups; level with a knife. Combine flours, potato starch, baking powder, and next 3 ingredients (through salt) in a medium bowl; stir with a whisk.
Place sugars and butter in a medium bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream, canola oil, and almond extract. Add flour mixture; beat at low speed just until blended. Stir in baking chips.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with topping. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
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