Banana Bread Muffins

These are moist and delicious.  I bake up a batch and eat what I want and whatever is left over I throw in the freezer.  They freeze great and it just takes about 50 seconds on half power to defrost them in the microwave.

1/2 c butter or margarine
1/2 c sugar
2 eggs
1 t vanilla
1 c mashed banana (about 2 bananas)
1/2 c sour cream
1 1/2 c flour mix ( once again Jules GF is the best)
2 T flaxseed meal (optional, but you won't taste it it just makes things healthier)
1 t baking soda
2 t baking powder
1/2 t salt
1/2 nuts (optional also, I love the pecans with them.)

Grease 16 muffin cups, or 1bread pan.

Wisk together all dry ingredients in medium bowl, except nuts. Set aside.  (Remember to use Xanthan Gum if you are not using a mix with it)

Cream butter and sugar. Add eggs and vanilla.  Mix in banana and sour cream.

Add dry ingredients.  Scoop into muffin tins or pans. Place nuts on top.  Bake 30 minutes for muffins or 1 hour for a loaf.

Enjoy

Cornbread muffins

These are an easy great tasting snack if you are in the mood for some sort of bread. I think they are better than cornbread muffins with flour.

Yeild 12 muffins


1 cup white rice flour
3/4 cup stone-ground cornmeal (be sure it was made in a gluten free facility)
3/4 t xanthan gum (optional makes it less crumbly)
3 Tablespoons of sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 beaten egg
1 cup milk
1/4 cup oil


Preheat oven to 350 degrees. Mix dry ingredients. Add eggs, milk, and oil.  Mix until smooth. Place in muffin cups. Bake about 15 minutes.