2 tsp baking powder
¼ tsp salt
½ cup butter or margarine
1 cup granulated sugar
2 large eggs
1 tsp vanilla
½ tsp lemon juice
½ cup sour cream
½ cup milk
Topping
1 tbsp granulated sugar
¼ tsp ground nutmeg
1
Heat oven to 375°. Grease muffin pans.
2
In a bowl whisk together the flour, baking powder, salt, and xanthan gum. Set aside.
3
In a separate bowl whip butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Add vanilla, lemon juice and sour cream. With a rubber spatula fold in half the flour and half the milk, repeat until all the flour and milk has been used. Sprinkle the topping on top of each muffin.
4
Bake 15-20 minutes for mini muffins, 25-30 minutes for regular muffins. They should be golden brown and springy to the touch.
Other Options
5
2 1/2 c. fresh or frozen blueberries.
or
Omit lemon juice. Add 1 c. chocolate chips.
or
Drop a teaspoonful of jam on top, then add more muffin batter.
CategoryBreakfast
Ingredients
2 tsp baking powder
¼ tsp salt
½ cup butter or margarine
1 cup granulated sugar
2 large eggs
1 tsp vanilla
½ tsp lemon juice
½ cup sour cream
½ cup milk
Topping
1 tbsp granulated sugar
¼ tsp ground nutmeg
