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
- Beat butter, sugar and egg until light and fluffy
- Add vanilla, milk and sour cream
- Mix together dry ingredients and add to liquids... beat until smooth
- Add walnut pieces
- Fill muffin tins - with or without paper baking cups (grease pan lightly if not using baking cups)
- Bake for about 30 minutes at 350 degrees
- These muffins are actually better after they have completely cooled.
Another great gluten free recipe! Thanks Julie - so many people are thankful for recipes like this.
ReplyDeleteMy 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.
ReplyDeleteYour flours are great! they will keep for, I would think, at least 2 years.
DeleteI 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! :)
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