Orange Cardamom Muffins

Ingredients:

1 cup Bistro Blend Whole Grain Gluten-Free Flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

¼ teaspoon ground cardamom

1/4 cup butter or margarine, softened

1/2 cup sugar

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla

zest of 1 orange

juice of ½ orange

 Directions:

Preheat oven to 350°F. Lightly spray cups of mini muffin pan with nonstick cooking spray or line with paper liners. Makes 2 dozen muffins.

Sift & combine flour, baking powder, baking soda, cardamom and salt until well incorporated.

In mixer bowl with whisk attachment, beat 1/4 cup softened butter and 1/2 cup sugar until light and fluffy.

Add egg; beat until smooth.

Mix sour cream, vanilla, orange juice, and orange zest in a separate bowl, then add to butter, sugar, egg, beat until well incorporated.

Remove bowl from mixer.

FOLD in flour mixture; mix just until dry ingredients about 90% mixed in. (Do not overmix, this will make for tough muffins.)

Using cookie dough scoop, drop one scoop of batter into each muffin cup. Bake 14 minutes or until light golden brown. Do not overbake. Cool in pan 5 minutes then remove from pan onto cooling racks.