Gluten-Free Sour Cream Muffins

February 25, 2011 1:01:23 PM PST
Recipe courtesy of registered dietician and Chef Renee Zonka at Kendall College.

Yield: 12 Muffins

1 1/2 cups sorghum flour
1/2 cup tapioca flour
1/2 cup potato starch
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon xanthan gum
3/4 cup butter, softened
1 1/2 cup sugar
3 each eggs, large
1 1/2 cup sour cream
1/2 cup beer, gluten free*
1 1/2 teaspoon vanilla

*Note: Instead of beer, you can use sparkling water.

Filling and Topping
1/2 cup sugar
2 teaspoon cinnamon
2/3 cup walnuts, chopped

1. Preheat oven to 350 degrees. Grease a 12 muffin cups.
2. Sift the flours, baking powder, baking soda, salt and xanthan gum in large bowls.
3. In a mixing bowl, cream together butter and sugar. Add eggs, sour cream, beer and vanilla. Mix for about 2 minutes. Add to dry ingredients and mix until all ingredients are well blended.
4. In a separate bowl, mix sugar, cinnamon and walnuts.
5. Spoon one-third of cake batter into muffin cup. Sprinkle on one-third of filling. Spoon on another third of cake batter and again sprinkle on a third of filling. Spoon on remaining third of batter, and sprinkle remainder of cinnamon mixture on top.
6. Bake 20-25 minutes until brown and cake tester comes out clean.

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