1 cup Premium Gold® Gluten Free Flax & Ancient Grains All-Purpose Flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk
1/4 cup dark brown, packed
3 Tbsp. butter, melted, cooled
3/4 cup mashed cooked pumpkin
2 roasted poblano peppers, peeled, seeded and finely diced or ¼ cup chopped canned green chiliesStreusel Topping
1 Tbsp. butter
3 Tbsp. PG GF Flax AP Flour
1/3 cup finely shredded extra-sharp cheddar cheese
1 Tbsp. brown sugar
1/8 tsp. cayenne pepper
1/3 roasted salted pepitas (shelled pumpkin seeds)Directions:
Preheat oven to 400 degrees F.
To prepare streusel, blend together butter and Premium Gold® Gluten Free Flax & Ancient Grains All-Purpose Flour with a pastry blender until crumbly. Add cheese, brown sugar and cayenne. Stir in pepitas. Sprinkle streusel topping over each muffin.
Bake 15-20 minutes until golden brown.