Ingredients Streusel: 1/4 cup chopped walnuts 1/4 cup packed light brown sugar 2 tablespoons brown rice flour (such as Bob's Red Mill) 1/2 teaspoon ground cinnamon 1 1/2 tablespoons canola oil or butter Muffins: Cooking spray 3.3 ounces brown rice flour (about 3/4 cup; such as Bob's Red Mill) 4.1 ounces potato starch (about 3/4 cup) $ 2.1 ounces tapioca flour (about 1/2 cup) 3/4 cup granulated sugar 1 tablespoon baking powder 1 1/2 teaspoons xanthan gum 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup raisins 1/4 cup chopped toasted walnuts 1/3 cup canola oil 1 teaspoon vanilla extract 2 large eggs 1 cup plain soy milk Preparation 1. Preheat oven to 400°. 2. To prepare streusel, combine first 5 ingredients in a small bowl with a fork until mixture resembles small peas. 3. To prepare muffins, place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside. 4. Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, granulated sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Stir in raisins and walnuts; make a well in center of mixture. Combine oil, vanilla, and eggs in a medium bowl, stirring with a whisk. Stir in soy milk; add to rice flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with streusel topping. 5. Bake at 400° for 20 minutes or until muffins are lightly browned and spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Serve warm.