Gluten-Free, Yeast-Free Sour Cream Muffins

So once again I am digging through some old recipe cards and ran across this muffin recipe. I remember making these during my vegetarian years and as I remember they were very tasty. Anyway I hope someone will find it useful and give them a try.

INGREDIENTS:

1/4 cup butter or margarine, softened
1/4 cup sugar
1/2 tsp lemon juice
1 egg
1/4 tsp salt
1/2 tsp vanilla
1/2 cup potato starch
1/2 cup (1/4 pint) sour cream
1 1/2 tsp baking powder
1 tsp baking soda
1 cup rice flour
1/4 cup raisins, soaked in hot water for 10 minutes, then drained

PREPARATION:

Preheat oven to 350 degrees F.

Cream butter and sugar together. Add lemon juice and egg. Mix in salt and vanilla. Add potato starch and mix smooth. Mix in sour cream.

Mix baking soda and baking powder into rice flour. Add to batter and mix smooth.

Add raisins and mix just to incorporate.

Bake in greased muffin tins (fill 3/4 full). Bake for 12 to 15 minutes. For variation try 1/4 cup chopped dates or prunes, or 1/4 cup fresh berries instead of raisins.

Potato starch and rice flour can be found at a health food store/all natural grocery.

I hope you enjoy them.

May 2, 2008 |

Comments

2 Comments so far

trysh, Crafting May 2, 2008 9:15 pm
I know there are lots of people who don’t eat gluten - and these do sound pretty good (even if you do eat it!).
Hugh, Moms May 3, 2008 12:47 pm
Thank you.

I am just starting a glutin-free diet. It has already solved my acid reflux problem. I can now go to bed without Zantac or anything else. This is amazing.

I had home made rice flour bread as peanut butter sandwiches for lunch minutes ago, so the rice flour is waiting for this recipe!

I let you know how they are.
Hugh