gluten-free dairy-free blueberry cranberry oatmeal muffins with cinnamon streussel topping

These come by way of my More with Less cookbook, but I had to change it a lot for my dietary needs. They came out great though. 

Here's what I did.

You'll need:

• 1 cup rice flour
• 1 cup almond flour
• 1 teaspoon xanthan gum
• 1 tablespoon katakuriko potato starch (or cornstarch)
• 2 cups oats
• 1/2 teaspoon salt
• 2 tablespoons baking powder
• 1/2 cup brown sugar
• 6 tablespoons oil
• 2 cups milk (I use soy)
• 2 eggs
• 1/4 cup dried cranberries
• 1/4 cup dried blueberries
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 teaspoon powdered ginger
• for the topping: 4 tablespoons brown sugar, 4 teaspoons rice flour, 2 teaspoons cinnamon, 2 teaspoons melted dairy-free margarine

Do this:

In a big bowl, mix the rice flour, almond flour, starch, xanthan gum, oats, salt, and baking powder. 

Add in the oil, dried fruit, eggs, and milk.

Spoon into muffin cups for baking.

In a small separate bowl, smush the topping ingredients together and then sprinkle on top of the muffins. 

Bake at 180 C/360 F for about 15-20 minutes. 

Eat for breakfast on a snowy morning with a hot hot hot cuppa.