Total Calories: 3,629
Preheat oven to 375°F. Grease muffin pans (12 to 18 regular or 24 mini muffins).
Using an electric mixer, whip the butter until creamy. Add the sugar and beat until pale and fluffy. Add eggs one at a time, beating well after each. Add vanilla, baking powder, salt, xanthan gum, lemon juice, and sour cream and mix well.
In a separate bowl, sift together Featherlight and GF mixes. With a rubber spatula, fold half the flour, then half the milk, into the butter mixture. Repeat until all the flour and milk have been used. Divide batter into the muffin cups, filling them 3/4 full. Combine the sugar and nutmeg of the topping, and sprinkle on each muffin.
Bake 15 to 20 minutes for mini muffins and 25 to 30 minutes for regular muffins.
The muffins should be golden brown and springy to the touch. Loosen the edges of the muffins from the pan with a knife and allow to cool in pan for 5 minutes. Serve warm or store in an airtight container.
Make the Basic Muffins. Fold 2 1/2 cups fresh or frozen blueberries or other fruit into the muffin batter just before spooning it into the muffin pans. Bake as directed for Basic Muffins.
CHOCOLATE CHIP MUFFINS:
Make Basic Muffins, but omit the 1/2 teaspoon lemon juice. Add 1 to 2 cups of chocolate chips (depending on how much chocolate you like!) just before spooning the batter into the muffin pans. You make omit the topping as well. Bake according to the directions for Basic Muffins.
JAM FILLED MUFFINS:
Fill muffin cups 1/3 of the way with Basic Muffin batter. Drop a teaspoon of your favorite jam in the middle. Add more muffin batter until the cups are 2/3 full. Bake as directed for Basic Muffins.
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