Tender and moist, no one would guess these wonderful muffins are gluten-free, and you can use all purpose wheat flour if desired. Great for breakfast or snacking. Well wrapped they will keep in the counter for a few days, or freeze them. For no dairy, use a plant based butter or coconut oil and a plant milk.
2cups + 2 teaspoonsgluten-free flour blend or all purpose flour 10 ounces of flour
2teaspoonsbaking powder check your expiration date first
½teaspoonsea salt
2largeeggs
½cupunrefined sugar or monk fruit blend
1cupmilkor use a plant milk
⅓ cupunsalted butter, meltedcoconut oil or a neutral oil
1teaspoonvanilla extractor almond
1cupchopped fresh strawberrieschopped small
Instructions
Pre-heat the oven to 350°F. Using a paper towel, spread a thin layer of soft butter or oil inside each muffin pan well. Alternatively use muffin (cupcake) liners.
Combine 2 cups flour, baking powder and salt in a medium bowl and whisk to combine. In another bowl combine eggs, melted butter, sugar, milk and vanilla. Whisk until smooth. Combine dry and wet ingredients together and whisk or stir until well combined. Toss the chopped strawberries with the last 2 teaspoons of flour then fold into the batter with a flexible spatula. Portion batter into the muffin wells with a large spoon, ⅓ cup measuring cup or scooper, or larger size disher (see note below).
Place filled muffin pan into the oven and bake for approximately 30 minutes. Muffins should be golden and firm to the touch. When done, remove pan from the oven and allow to cool for a few minutes, then remove muffins to cool completely on a wire rack.
Notes
A disher looks sort of like an ice cream scoop with a spring handle. They come in many sizes and are great for portioning all kinds of foods. I have 5-6 sizes! Buy them online or at a restaurant supply. A #16 is a 2-ounce scoop. See this link. I tested this recipe with two GF flour blends: King Arthur Measure for Measure and Bob's Red Mill 1:1 Flour.