Tuesday, February 10, 2015

Walnut Muffins Gluten Free

Here is muffin recipe that uses my Julie's Blend flour.  I love the butterscotch flavour of these muffins that complements the walnuts.
They are very good keepers -  good for two or three days on the counter.  Can also be frozen.

  • 1/4 cup butter 
  • 1/2 cup brown sugar 
  • 1/4 cup white sugar 
  • 1 lg. egg 
  • 1 tsp vanilla 
  • 3/4 cup milk 
  • 1/3 cup sour cream 
  • 1 1/2 cups Julie's Blend Flour 
  • 2 rounded tsp. of baking powder 
  • 1/2 tsp baking soda 
  • 1/2 tsp xanthan gum 
  • 1/4 tsp salt 
  • 3/4 cup walnut pieces 
  1. Beat butter, sugar and egg until light and fluffy 
  2. Add vanilla, milk and sour cream 
  3. Mix together dry ingredients and add to liquids... beat until smooth
  4. Add walnut pieces 
  5. Fill muffin tins - with or without paper baking cups (grease pan lightly if not using baking cups)
  6. Bake for about 30 minutes at 350 degrees 
  7. These muffins are actually better after they have completely cooled. 


  1. Another great gluten free recipe! Thanks Julie - so many people are thankful for recipes like this.

  2. My flours have been in the freezer for 10 months - would they still be okay to use? I don't often bake gluten free, just when we have company, but I bought all these types of flour to use. Thanks for letting me know.

    1. Your flours are great! they will keep for, I would think, at least 2 years.

  3. I am also on a gluten free diet so I'm eating gluten free foods. Your recipe is great. I'm gonna try it too. Anyway, http://glutenfreefamily.net is an informative site that you can use if you need more information about gluten free diet and foods. Try it! :)