The inspiration for this recipe came from trawling through the internet (something I love to do) and stumbling upon a recipe from a blog called Cream Puffs In Venice - not a gluten free blog by any stretch and my recipe has diverted quite a bit from the original but nevertheless was my influence here :)
1/2 cup vegetable oil
1 + 1/3 cup brown sugar
1 + 1/2 teaspoons grated orange zest
2 teaspoons pure vanilla extract - I used Queen Natural Vanilla Concentrated Extract
1 + 1/2 cup gluten free vanilla yoghurt - I used vaalia French Vanilla
2 + 1/2 cup gluten free plain flour - I used 1 cup Bob's Red Mill Organic Coconut Flour & 1 + 1/2 cup White Wings Gluten Free Plain Flour
1/4 teaspoon salt
2 + 1/2 teaspoons Baking Powder
1/2 teaspoon Bi-Carb Soda
3/4 cup choc chips
Pre-heat oven to 200°C and prepare muffin tin with paper liners.
Combine all of your dry ingredients in one bowl - set aside.
In another bowl, combine oil, brown sugar, orange zest and eggs. Once mixed, add yoghurt and vanilla.
Add the wet ingredients to the dry. Add choc-chips. Don't over mix. Your mixture will be similar to cookie dough in consistency.
Spoon the mix into your muffin cases dividing evenly.
Bake for 15 minutes at 200°C then add streusel topping (see below)
Make your streusel topping *
* 1 Tablespoon butter
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup finely chopped pecans (or your choice or omit)
Combine above ingredients with your fingertips until you have a crumbly consistency.
Divide between the twelve muffins - sprinkling on top - return to oven at a reduced temperature of 180°C for a further 10 minutes or until inserted skewer comes out clean. (watch so they don't over colour).
Allow to cool on a wire rack.
You could totally make these with an apple filling (just add a bit of pie apple in the middle of the muffin filling part) and they would be AWESOME. I'm SO doing this next time :)