- COCONUT CRUMB TOPPING
- (this recipe can easily be doubled for more topping)
- ¼ cup sugar*
- ¼ cup water
- ¼ cup very finely grated coconut
- pinch of salt (optional)
- ¾ cup brown rice flour
- ½ cup white rice flour
- ½ cup potato starch
- ¼ cup tapioca starch
- 1 tsp xanthan gum
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- pinch of nutmeg
- ½ cup sugar*
- 2 eggs (lightly beaten)
- ½ cup olive oil
- 1 cup sour cream
- ½ tsp lemon juice
- 1/3 cup dried mixed fruit & raisins
- ¼ cup grated coconut
- *I like coconut palm sugar in this recipe
Preheat oven to 350 degrees. Line a 12-cup muffin tin with baking cups.
To make the coconut crumb topping: This is not a lot of topping so you will have to watch this mixture carefully.
In a small saucepan dissolve the sugar in the water and bring up to a rolling boil. Reduce until it reaches the consistency of a thick syrup. Add the salt if using and stir in the grated coconut. Allow most of the liquid to dry off. If you’re familiar with Caribbean sugar cake, the final mix will resemble a loose crumbly version of this.
For the muffins: Sift together the rice flour, starch, xanthan gum, baking powder, baking soda, salt and spices. Add the sugar to the dry ingredients and mix in well.
In a separate bowl combine the eggs, olive oil, sour cream and lemon juice.
Create a well in the center of the dry ingredients, add the egg mixture and mix until combined.
Add the dried fruit and the grated coconut to the batter and stir gently to distribute throughout the batter
Fill each muffin cup to 2/3 with batter. Sprinkle the tops with the coconut crumb topping. Bake until light golden brown and a toothpick inserted into the centers comes out clean about 12 to 15 minutes.
Let cool slightly. Turn out muffins onto a wire rack, and let cool completely.