Gluten Free Snicker-doodle Muffins

½ cup margarine
1 cup sugar
2 eggs
¾  tsp baking soda
¾  tsp baking powder
¾  tsp cream of tartar
¾  tsp freshly grated nutmeg
1 ¼  cup sour cream
2 ¼  cups GF all purpose flour

Preheat oven to 350°F.

Mix 1/3 cup sugar with 1 tbs cinnamon in a large shallow bowl. Set aside for rolling.

Line muffin tins. (Or grease if you prefer)
Cream the margarine and sugar until soft.

Add the eggs one at a time and mix until each is incorporated.
In a separate bowl, mix together the flour, baking soda, baking powder, nutmeg and cream of tartar.
Add the flour mixture and the sour cream alternately to the egg-butter mixture.

Starting and ending with the flour mixture.
Drop the batter using a potato scoop into the cinnamon sugar mixture.

Roll the muffin around in the mixture until it is covered completely

Place muffin into muffin tin.

Bake them for approx. 20-22 minutes.


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