These little muffins are heavenly! I can’t wait for you to try them. They are kinda like having dessert for breakfast, but they are not too sweet. You might want to serve these at your next brunch. Or maybe you’ll make them for your kids or grandkids. And chances are, if you give a kid a muffin, he’ll want some Jam to go with it.
This recipe is adapted from my favorite “pre-allergy” cookbook, Cooking Light.
1 1/4 c halved strawberries
3 T butter, melted
2 t grated orange rind
1/4 c coconut oil (melted before measuring)
1 1/2 c Natalie’s Gluten Free Flour Mix
1 1/4 c sugar
1 1/2 t baking powder
1/2 t salt
cooking spray ( I actually buttered the muffin tins, then dusted with gluten free flour)
2 t sugar
1. Preheat oven to 400 degrees. Spray muffin tins with cooking spray.
2. Combine the first 4 ingredients in a blender, and process just until blended.
3. Lightly spoon flour into measuring cups, and level with a knife. Combine the flour, sugar, baking powder, and salt in a bowl. Make a well in the center of the flour mixture. Add the strawberry mixture into the well. Stir just until moist.
4. Spoon batter into the prepared muffin tins. Sprinkle each muffin top with sugar. Bake at 400 degrees for 20 minutes or until a toothpick comes out of the center dry. Remove the muffins from the pan immediately and place on a wire rack to cool.
Makes 1 dozen muffins.