Category:
Breakfast

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Notes:
Living Without

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Ingredients:
3/4 C milk
1/2C butter @ room temp
2/3C sugar
2 eggs
1 1/2 tsp vanilla
1 1 /2C gluten free flour blend
3/4 tsp xanthan
2 tsp baking powder
1/4 tsp kosher salt
1/4 tsp cream of tartar
1/4 tsp ground cinnamon

TOPPING
1/2C sugar
1 tsp cinnamon

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Directions:
Preheat oven to 350.
Grease standard muffin tin or line with paper cups.
In a med sauce pan over med-hi heat, heat milk until reduced to 1/2C liquid.
In large bowl, cream butter and sugar until fluffy. Add eggs one at a time, and vanilla and mix until well combined.
Whisk flour blend, xanthan, baking powder, salt, cream of tartar and cinnamon and add to wet ingredients.
Add cooled scalded milk and beat batter until it thickens and is a bit elastic.
Divide batter among 12 cups. Bake 15-18 minutes until lightly brown and a toothpick comes out with a few moist crumbs.
While muffins are baking, make topping by combining sugar and cinnamon in bowl. Once muffins are finished allow to cool slightly and then roll tops (while still warm) in topping.
Cool completely.

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