Wednesday, March 12, 2014

Gluten Free Sour Cream and Orange Muffins


Here is a super easy and moist Muffin Recipe
Gluten Free Sour Cream and Orange Muffins

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Gluten Free Sour Cream and Orange Muffins:
In a Large bowl whisk together:
1-3/4 Cups Gluten Free Flour (***SEE FOOT NOTE***)
2/3 Cup Sugar
1 tsp. Xantham Gum
1 TBL.Baking Powder
½ tsp. Salt

In a Medium bowl whisk together:
1 Cup Sour Cream
1 Egg
½ cup (1 Stick) Melted Butter
¼ Cup Orange Juice
1 tsp. Orange Extract
1 TBL. Orange Zest

Pour the wet ingredients over the dry ingredients.
Fold togteher with a rubber spatula just until combined. Do not over mix.

Spray a 12 Cup Muffin tin with Cooking Spray.
Use an Ice Cream Scoop to evenly measure out 12 Muffins.

Bake in a 400* Preheated oven
for 18-20 Minutes or until a Thermometer inserted into the center of the Muffin reaches an internal temperature of 205*

Remove muffins from the tin and cool on a wire rack for 15 minutes.

Orange Glaze:
In a Small bowl mix together with a fork.
¾ Cup Confectioner Sugar
1 TBL. Orange Zest
1-2 TBL Orange Juice... use just enough to make a thin glaze.

Dip the Muffin tops into the Glaze. Place back on the wire rack. Allow the glaze to dry before covering the muffins.

These Muffins stay fresh for several days covered. I also froze some in a plastic container. When ready to serve remove from the freezer to defrost.



You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the Muffins for when  they done. Bake until it reaches an internal temperature  205*-210* in the center of the Muffin
It's also great to check the temperature of the milk and water before adding the yeast. It's a helpful gadget.

I adapted this Recipe to Gluten Free from:

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software

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