Description:
These were created by my niece Marnie when I was visiting her recently. They were so tasty that I decided to make some when I got home. Such a nice change of flavours. Bravo Marnie!
Ingredients:
½ c oil 2 ½ c GF Baking Mix
¾ c white sugar 2 tsp baking powder
¾ c brown sugar 1 tsp baking soda
2 eggs 2 tsp xanthan gum
1 tsp almond extract ½ tsp salt
1 c sour cream or ¾ c sour milk* ½ c ground almonds
(any kind of milk is fine) 2 Tbsp poppy seeds
Directions:
In bowl of mixer beat together oil, eggs, almond extract and sugar. Beat until frothy and thick.
Add sour cream or sour milk and mix just to blend.
In separate bowl mix dry ingredients. Add to mixer and beat well.
Spoon into 18 paper muffin cups. I like to use an old fashioned ice cream scoop so all my muffins are equal. A ¼ c measure works well also.
Bake at 350° for 25 - 30 minutes. Rotate pan half way through to ensure even baking. Cool completely on wire rack before storing in an airtight container. These will stay fresh on the counter for up to 7 days or can be frozen and allowed to come to room temperature or reheated from frozen in the microwave.
*To sour milk add 1 tsp of vinegar or lemon juice per cup of milk.
Recipe printed with permission from Cathy’s Gluten Free Creations.
Servings: 18 muffins
Special Diet: Gluten Free, Vegetarian
Category: Breakfast
Submitted By: Cathy Lauer
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