Recipe

Amaranth Persimmon Muffins with Streusel Topping
Ingredients
Streusel:
1/3 cup brown sugar
3 tbsp whole grain gluten-free flour like sorghum
2 tbsp amaranth flour
3 tbsp dairy free margarine (I used Earth Balance)

Dry Ingredients:
1 cup your favorite gluten-free flour blend OR 3/4 cup sorghum flour and 1/4 cup arrowroot starch
1 cup amaranth flour
1/2 cup brown sugar
1 tbsp baking powder
1/2 tsp baking soda
1 tsp ground cardamom
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup raisins

Liquid ingredients:
1 1/2 cup dairy-free milk such as soy with 1/2 to 1 tsp lemon juice added
2 extra-large eggs or your favorite egg substitute
1/4 cup grapeseed oil
1 large persimmon, peeled and diced (can substitute pear, apple, or asian pear if you prefer)

margarine, shortening, cooking spray or paper muffin cup liners

Directions
Prepare 2 regular muffin tins by lining with paper liners, spraying with cooking spray, or greasing with shortening or dairy-free margarine.

Preheat oven to 375.

Combine streusel ingredients in a small bowl and mix with pastry blender, fork, or your fingers until you have pastry clumps.

Put dry ingredients in a large bowl and blend together with a large spoon or spatula.

Whisk liquid ingredients through the grapeseed oil together in a medium bowl. When they are combined, add the diced persimmon or other fruit and gently stir to combine.

Pour the liquid ingredients including the persimmon in with the dry ingredients and fold together. Combine as efficiently as possible without over-mixing.

Carefully fill each muffin cup halfway full, or up to 2/3 full if you have enough batter. I ended up leaving two muffin cups empty because I filled one muffin tin 2/3 full and the other more like 1/2 full. Sprinkle streusel on top of each unbaked muffin.

Put in the oven and bake for 25 minutes or until a toothpick comes out clean.