26 August 2012
I love baking for work. I have an awesome team who really deserve treats and, often, the only meals we get are at our desks. So when I had a week off, it didn’t surprise me that I got two SOS messages to hurry back as they had to resort to store bought baked goods. Not good and must be rectified. But, some days it’s just all too much and you have promised to bake for your team the next day. So what do you do? Fake it! This recipe makes an amazing gf coffee cake streusel muffin that starts with a (gasp) boxed mix. With a whole host of other ingredients, you would never know the difference!
(Note: for this recipe and many that I make, I rely on my digital kitchen scale….an absolute must for baking.)
Box mix coffee cake streusel muffins – yields approximately 16 standard cupcake size muffins or 8 in Texas sized pans
1 package of gf cake mix or muffin mix (I used Well and Good muffin mix)
GF all purpose flour
1 teaspoon baking powder
1 cup low fat vanilla yogurt
1/3 cup applesauce
¼ cup water
1 teaspoon vanilla extract
For the streusel topping:
1/3 cup packed brown sugar
2 teaspoons cinnamon
½ cup gf granola of your choice (I love Udi’s vanilla sent to me by my sweet sister in Virginia but there are plenty of versions available in Australian supermarkets)
For the glaze:
½ cup powdered sugar
Preheat over to 180o
1. Make the streusel by combining the brown sugar, cinnamon and granola in a small bowl and stir to combine. Set aside.
2. Spray your muffin tins with low fat cooking spray in preparation for the batter.
3. Place the cake mix in a large bowl and add enough gf all purpose flour to make the contents up to 550 grams and the baking powder and whisk. Add the yogurt, applesauce, water, eggs and vanilla and stir with a wooden spoon until combined but don’t over work the batter.
4. Spoon a Tablespoon or so of batter into each muffin cup, spoon a teaspoon of streusel, and cover with another Tablespoon or more of batter to fill the cup three quarters full. Top each muffin with another teaspoon of streusel mixture.
5. Place the pans in the oven in the middle shelf and bake until the tops spring back if lightly pressed. I rotated my pans for evenness and baked for approximately 25-30 minutes in total.
6. Allow to cool on wire racks and mix up the glaze of powdered sugar and milk to desired consistency. Either drizzle with a spoon or from a piping bag.