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Mix: Cane Sugar, White Rice Flour, Brown Rice Flour, Potato Starch, Tapioca Starch, Baking Powder (monocalcium Phosphate, Baking Soda, Corn Starch), Xanthan Gum, Natural Vanilla Flavor, Salt, Cinnamon. Streusel Topping: Light Brown Sugar, Cane Sugar, White Rice Flour, Cinnamon

For Muffins: Heat oven to 400 degrees F. Place paper baking cups in 12 regular size muffin cups or grease bottoms of muffin cups with cooking spray or shortening. In a small bowl, combine streusel topping with 1 tbsp of butter until incorporated and crumbly. Reserve 1/4 cup and set aside. Stir mix, oil, eggs and milk in a medium bowl until well blended. Take 1/4 cup of reserved streusel mix and gently fold into batter. Spoon batter evenly into muffin cups and sprinkle remaining streusel on muffins. Bake 20 to 24 minutes until toothpick comes out with only a few crumbs. Let cool before storing. Yield: 12 mins. Baking Instructions: You Will Need: 1/2 cup milk (may substitute plant-based beverage); 2 large eggs; 1/4 cup oil; 1 tbsp softened butter. Heat oven to 400 degrees F. Prepare 8 inch square pan. Combine streusel topping with 1 tbsp of butter, in a small bowl, mix until crumbly. Reserve 1/2 of topping and set aside. Stir mix, oil, eggs and milk in a medium bowl until well blended. Spoon 1/2 of batter into prepared pan, then sprinkle 1/2 of streusel onto batter, then top with other 1/2 of batter and the other 1/2 of streusel. Bake 28 to 32 minutes until toothpick comes out with few crumbs. Cook completely before storing. Yield: Makes a 8 inch square cake.