CINNAMON BREAD/MUFFINS- GLUTEN-FREE

1/2 cup butter
1 cup sugar
2 eggs
2 cup Wendy Wark's flour
1/2 tsp salt
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp extra xathan gum
1 cup sour cream

CINNAMON MIXTURE:
1/2 cup sugar
1/2 cup brown sugar
2 tsp cinnamon

Mix together all dry ingredients, except sugar. Set aside. Cream butter & sugar together, then add eggs, one at a time, and vanilla. Add dry ingredients alternating with sour cream. Mix well. Add half of cinnamon mixture and mix until just blended.  Pour into sprayed bread pan. Sprinkle with rest of cinnamon mixture.  Bake 1 hour at 350.

This can also be made into muffins. Bake 30 minutes.