YIELD: 12 muffins
Preheat the oven to 375F; line muffin pan with liners, set aside.
Whisk together the gf ap flour, baking powder, salt and set aside.
Beat the butter, add the sugar and cream together until the mixture is light and fluffy. Add the eggs one at a time. Add the vanilla and almond extract. Add half of the prepared flour mixture, then all the buttermilk, and finally the remaining flour, don’t overmix.
Stir the mix ins into the batter until just combined. Divide the batter into the prepared muffin pan. Bake 25-30 minutes or until cooked through. Cool for 10 minutes in the pan then transfer to a wire rack to cool completely.
Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.
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