Baking Mix: Muffins - Blueberry Crumb Topping

Makes 6 muffins

Ingredients

Muffins:

• 3/4 cup Pomroy Multi-Purpose Baking Mix
• 1/3 cup xylitol
• 1 teaspoon baking powder
• 3 large egg whites (or 3/4 cup liquid egg whites)**
• 1 cup fresh blueberries

Crumb topping:

4 tablespoons Pomroy All Purpose Baking Mix
2 tablespoon xylitol
1 tablespoon chilled raw coconut oil
4 tablespoons slivered almonds (optional)

Glaze:

1/4 cup powdered xylitol* (see below)
1/2 tablespoon fresh lemon juice
1/8 teaspoon lemon extract

** 1/4 cup = 1 egg white from liquid egg whites in a carton

Instructions

Preheat the oven to 350 degrees F. Line a 6-muffin pan with paper liners.

In a bowl, whisk together the Baking Mix, xylitol, baking powder. 

In a separate bowl, whip the egg whites with an electric mixer until soft peaks form (about 2 to 3 minutes). With a spatula or wooden spoon, gently fold in 1/3 of the dry ingredients just until just blended. Repeat with the remaining 2/3 dry ingredients.  Fold in blueberries carefully.

Spoon into the prepared muffin cups, and bake 18 to 20 minutes, until the muffins are nearly done (test with a toothpick).

Meanwhile, make the crumb topping: 
Combine the baking mix, xylitol, and coconut oil in a bowl, and mix together with your fingertips until crumbly. Mix in the almonds. Sprinkle over the muffins after they have baked for 18 minutes, return to the oven, and bake 2 to 4 minutes more, until the muffins are cooked through. Cool and serve.

Whisk together the glaze ingredients (add 1/2 teaspoon water to thin, if needed). Drizzle the glaze over the cooled muffins or put in a small zip lock bag, snip one of the corners and pipe it on muffins.

*Process 3 to 4 tablespoons xylitol in a blender for 1 minute, then measure and use this like powdered sugar.

Two muffins is a Phase 3 grain portion.

Source: Me and Adapted from Haylie Pomroy