WOW!! These are really fabulous! Even a hard-core foodie won't be able to tell them apart from regular muffins. My changes in brackets.
Sour Cream Coffeecake Muffins (gluten-free)
Servings: 24
Ingredients
1 1/2 cups Sorghum Flour
1/2 cup Tapioca Flour
1/2 cup Potato Starch
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp xanthan gum
3/4 cup butter, softened
1 1/2 cup sugar
3 eggs, large
1 1/2 cup sour cream
1/2 cup sparkling cider or soda
1 1/2 tsp vanilla
(3/4 cp) 1/2 cup sugar
(3 tsp) 2 tsp cinnamon
(1 cup) 2/3 cup walnuts, chopped
Directions
1. Preheat oven to 350 degrees. Grease 24 muffin cups (or line with cupcake papers).
2. Sift the flours, baking powder, baking soda, salt and xanthan gum in large bowls.
3. In a mixing bowl, cream together butter and sugar. Add eggs, sour cream, cider and vanilla. Mix for about 2 minutes. Add to dry ingredients and mix until all ingredients are well blended.
4. In a separate bowl, mix sugar, cinnamon and walnuts.
5. For each muffin, (using 1-1/4” scoop), scoop some cake batter into cup. Sprinkle on (1 tsp of filling) filling. Spoon on another scoop of cake batter and again sprinkle on 1 tsp of filling. Scoop on remaining batter and sprinkle remaining (1 tsp) cinnamon mixture on top.
7. Bake 25-30 minutes until brown and cake tester comes out clean.
NOTE: these hardly rise but turn out light, airy and moist. cheezz
Nutritional Facts:
Cals: 244, TFat: 12gm, SFat: 6gm, Chol: 45mg, Sod: 225mg, Carb: 33gm, Fib: 2gm, Pro: 4 gm
Sour Cream Coffeecake Muffins (gluten-free)
Servings: 24
Ingredients
1 1/2 cups Sorghum Flour
1/2 cup Tapioca Flour
1/2 cup Potato Starch
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp xanthan gum
3/4 cup butter, softened
1 1/2 cup sugar
3 eggs, large
1 1/2 cup sour cream
1/2 cup sparkling cider or soda
1 1/2 tsp vanilla
(3/4 cp) 1/2 cup sugar
(3 tsp) 2 tsp cinnamon
(1 cup) 2/3 cup walnuts, chopped
Directions
1. Preheat oven to 350 degrees. Grease 24 muffin cups (or line with cupcake papers).
2. Sift the flours, baking powder, baking soda, salt and xanthan gum in large bowls.
3. In a mixing bowl, cream together butter and sugar. Add eggs, sour cream, cider and vanilla. Mix for about 2 minutes. Add to dry ingredients and mix until all ingredients are well blended.
4. In a separate bowl, mix sugar, cinnamon and walnuts.
5. For each muffin, (using 1-1/4” scoop), scoop some cake batter into cup. Sprinkle on (1 tsp of filling) filling. Spoon on another scoop of cake batter and again sprinkle on 1 tsp of filling. Scoop on remaining batter and sprinkle remaining (1 tsp) cinnamon mixture on top.
7. Bake 25-30 minutes until brown and cake tester comes out clean.
NOTE: these hardly rise but turn out light, airy and moist. cheezz
Nutritional Facts:
Cals: 244, TFat: 12gm, SFat: 6gm, Chol: 45mg, Sod: 225mg, Carb: 33gm, Fib: 2gm, Pro: 4 gm