Gluten-Free Sour Cream and Raisin Muffins

Homemade gluten-free and wheat-free muffins using sour cream and potato starch in place of flour. Gluten-free muffins are perfect for a gluten-free breakfast or just a snack anytime, and even your gluten-free or wheat-free kids will like these sour cream muffins. Scroll down for more gluten-free muffins to try. Recipe courtesy of Ener-G Foods.

Ingredients:

• 1 package active, dry yeast
• 2 tbsp warm water
• 1/4 cup butter or margarine
• 1/4 cup sugar
• 1/2 tsp lemon juice
• 1 egg
• 1/4 tsp salt
• 1/2 tsp gluten-free vanilla (optional)
• 1 3/4 cups potato starch
• 1/2 cup sour cream (1/4 pint)
• 1/4 cup raisins

Preparation:

Preheat oven to 350 degrees F.

Dissolve yeast in 2 tablespoons warm water (105 degrees F.)

Cream butter and sugar together. Add lemon juice and egg. Mix in sour cream. Add dissolved yeast and mix well.

Add potato starch and mix until smooth. Add raisins and mix just to incorporate.

Let rise in greased muffin tins (fill 2/3 full) in a warm area to top of tins.

Bake for about 15 minutes.

This muffin recipe is gluten-free and wheat-free. Scroll down for more gluten-free muffin recipes to try.

User Reviews