Ingredients
12 tablespoons butter, room temp
Scant cup of sugar
2 large eggs
3 cups Mama’s Almond Blend flour
1 1/2 teaspoons xanthan gum
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
3/4 cup plus 1 tablespoon milk
2 tablespoons buttermilk
FROSTING
2 1/4 cups powdered sugar
1/4 cup butter, room temp
1 tablespoon maple syrup
1 tablespoon milk
1/2 tablespoon maple flavor (or to taste)
Preparation
Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth. Grease a standard muffin tin (flour if not using silicone. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, 30 to 35 minutes. Allow to cool completely before frosting.
FROSTING Put all frosting ingredients into a medium bowl and beat with hand mixer until fluffy.
