Spring Lemon Muffins

In a email from "Living Without" I found a great recipe for Gluten-fee, Dairy-free, Nut-free, Spring Lemon Muffins.
I fixed them for Easter and they were very good. Even the non eating Gluten-free folks said they loved them.
Ingredients:
3 1/2 C gluten-fee all-purpose flour blend of choice (see on down page)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup softened butter
1 cup sugar, more for sprinkling
3 large eggs
2 teaspoons pure vanilla extract
1 teaspoon lemon oil or extract
1 cup dairy-free sour cream
1 tablespoon finely minced lemon zest

1)Preheat oven to 400. Lightly greas ad flour a mufin tin
2)Mix flour blend, baking powder, baking soda and salt together in a bowl. Set aside
3)In a mixer bowl, cream butter. Add sugar and mix until fluffy and light in color, scraping bowl occasionally.
4)Add eggs, one at a time, to creamed mixture and mix well. Add vanilla, lemon extract and sour cream. Mix well.
5)Add dry ingredients. Mix until just blended.
6)Fill prepared muffin cups evenly with batter. Sprinkle sugar on each muffin and then top with lemon zest.
7)Place in preheated oven and bakke 15 minutes
337 calories for each muffin. 13f total fat
Gluten-free Flour Substitutions
All-Purpose Flour BlendUse this blend for all your gluten-free baking.
1/2 cup rice flour
1/4 cup tapioca starch/flour
1/4 cup cornstarch or potato starch
High-Fiber Flour Blendthis works well with breads, pancakes, snack bars and cookies that contain chocolate, warm spices, raisins or other fruits. It is not suited to delicately flavored recipes, such as sugar cookies, crepes, cream puffs, birthday cakes or cupcakes
1 cup brown rice flour or soghum flour
1/2 cup teff flour
1/2 cup millet flour
2/3 cup tapioca starch/flour
1/3 cup cornstartch or potato starch
High Protein Flour BlendThis is nutritious blend works best in baked goods that reuire elasticity, suh as wraps and pie crust
1 1/4 cups bean flour, chicpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup white or brown rice flour
Self-rising Flour BendUse this blend for muffins scones, cakes, cupcakes or any recipe that uses baking powder for leavening.
1 1/4 cups white sorghum flour
1 1/4 cups white rice flour
1/2 cup tapioca starch/flour
2 teaspoons xanthan or guar gum
4 teaspoons baking powder
1/2 teaspoon salt.