Gluten Free Strawberry Muffins |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I haven't made these muffins yet but they sounded good so I'm passing the recipe along... I got it off the web...it's a Lesley's recipes Ingredients:
1-3/4 cups g.f. flour |
1 level tsp xanthan gum |
3/4 cup sugar |
1 tsp baking soda |
1/4 tsp ground nutmeg |
2 eggs, lightly beaten |
1/2 cup fat-free plain yogurt |
1/4 cup butter or stick margarine, melted and cooled |
1 tsp vanilla extract |
1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries |
gluten free recipe: g.f. flour mixture |
6 cups of white rice flour |
2 cups tapioca flour |
1 cup potato starch flour |
or use wendy wark's flour mixture that is on my recipe page near the bottom |
Directions:
1. In a bowl, combine the first four ingredients
2. In another bowl, combine the eggs, yogurt, butter and vanilla; mix well
3. Stir into the dry ingredients just until moistened
4. Fold in strawberries
5. Fill muffin cups coated with non-stick cooking spray or lined with paper liners two-thirds full
6. Bake at 375 F. for 15-18 minutes or until a toothpick comes out clean
7. Cool for 5 minutes before removing from pan to a wire rack
8. Serve warm
9. Yield: 1 dozen.
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