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.
This muffin recipe is gluten-free and yeast-free.
