Tuesday, July 10, 2012

Gluten-free Strawberry Muffins

We've been steadily working through our strawberry harvest of late, and this is a new muffin recipe that the whole family is really enjoying. The nutmeg gives it a hint of spice but the muffin is still light and fluffy enough for a summer morning breakfast (and the almond meal lends some extra protein, making it the perfect morning start).

 3 cups diced organic strawberries (washed and hulled)
1 cup almond meal (I have also substituted flax meal, but some of the younger palettes don't love it)
1/2 cup millet flour
1/2 cup white rice flour
1 cup tapioca flour
2 tsp baking powder
1 tsp sea salt
1 tsp nutmeg
1/2 cup dark chocolate chips, if desired

1/4 cup honey
3 eggs
3/4 cup milk
1 Tbsp. vanilla extract

The process:
Preheat oven to 350 degrees. 

Combine dry ingredients well in a large mixing bowl (except chocolate chips, if using).

Beat eggs in a separate bowl, then add all other wet ingredients (except strawberries). Combine well.

Slowly add in the dry ingredients, mixing as you go. Once the mixture is well combined, gently fold in strawberries and chocolate chips (if using). Reserve a few srawberries to stud the top of the muffins once they're in the tins.

Either grease a muffin tin or put paper liners in. Fill cups mostly full- these muffins won't rise much, so a full cup is to your advantage. The recipe will make 12 very large muffins or 15 smaller ones.

Stud the tops with reserved strawberries and even a few more chocolate chips if you're feeling really decadent.

Bake muffins for 30 minutes or until tops are browned and middles are cooked. If the strawberries were cold when you put them in the batter you may need to bake them longer than noted.

Serve warm and enjoy.

These go very well with a little plain Greek yogurt and some honey. Yum!

1 comment:

  1. Stud the muffins. teehee. (Will I ever grow up?)



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