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.