Gluten Free Muffins

This is our favorite muffins they are moist and delicious.  You can anything you like to them.  I usually double the recipe also so there is always enough for the next day.

Ingredients

1 cup certified oat flour ( I just put a little over 1 cup of oatmeal in the blender and make the flour that way)

1/2 cup tapioca flour

1/2 cup almond meal/flour

2/3 cup sweet white sorghum flour

1 cup buttermilk 

1/4 cup unsalted sweet cream butter 

2 eggs

1/2 cup sugar 

1/3 cup brown sugar

1 and 1/2 teaspoon baking powder

1 teaspoon xanthan gum

1 teaspoon nutmeg

1 teaspoon pure vanilla extract

3/4 teaspoon salt

1/4 teaspoon baking soda

Step 1:

Whisk the flours, nutmeg, salt, baking soda, baking powder, and xanthan gum together in a bowl and set this aside for now.

Step 2:

Cream the 1/4 cup softened butter, 1/2 cup sugar, 1/3 cup brown sugar, vanilla, and eggs in your stand mixer bowl.

Step 3:

Add the flour and the buttermilk to the creamed butter/sugar mixture slowly.  Add a third of the flour at a time while adding the buttermilk in between flour portions and blending thoroughly after each addition.  You can add blueberries or cinnamon chips or anything else you would like at this point

Step 4:

Coat your mini muffin pan with a nonstick cooking spray.  Fill the muffin pan cups about 2/3 full.  Bake at 425 degrees for 10 minutes.  Cool on a wire rack.