GLUTEN IN SOUR CREAM RECIPES

Steps:

• Line 15 standard muffin cavities with paper liners or grease with nonstick cooking spray. Preheat oven to 350 degrees F. 
• Combine butter and sugar in a large bowl. Mix with an electric mixer until a thick paste forms. Add the eggs, one at a time. Mix until incorporated. Stop the mixer and scrape down the bottom and sides of the bowl. 
• Add the gluten-free flour, baking powder, baking soda, and salt. Mix until blended. Batter will be very thick. Stop mixer. Add sour cream and vanilla extract. Blend until smooth. 
• Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired. 
• Store muffins, wrapped, on the counter for up to three days or freeze for up to two months. 

Steps:

• In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
• Pour half of the batter into a greased and floured 10" bunt pan.
• Sprinkle with half of the pecan mixture.
• Gently top with remaining batter and pecan mixture.
• Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack.
• Cool completely then dust with confectioner's sugar.