These hearty gluten-free muffins are an excellent way to start your day. Batter can be mixed the night before and refrigerated – bake them in the morning for warm fresh from the oven cinnamon-y goodness. Makes one dozen.
Ingredients:
- 4 T butter, melted
- ½ C brown sugar
- 3 eggs
- ½ C sour cream or plain yogurt
- ¾ C white rice flour
- ¾ C tapioca flour
- ½ C sorghum flour
- 1 T baking powder
- ½ t xanthan gum
- 1 t cinnamon
- 1/2 C walnuts, chopped
Preheat oven to 375 degrees.
Mix butter and brown sugar. Add eggs and sour cream and mix again until combined. Mix flours, baking powder, xanthan gum, and cinnamon in a separate bowl.
Add all dry ingredients and nuts to sugar, butter, egg and sour cream mixture. Mix on medium speed until thoroughly combined.
Spoon dough into muffin pan to make 12 muffins. Bake at 375 degrees for 16 – 18 minutes.
These are best served fresh, but can be reheated.
Enjoy!
