Strawberry Muffins

recipe

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Nutritional Information

Calories 126
Fat 4.5 g
Satfat 2.1 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2.2 g
Carbohydrate 18.9 g
Fiber 0.6 g
Cholesterol 27 mg
Iron 0.3 mg
Sodium 159 mg
Calcium 54 mg

Ingredients

5.4 ounces gluten-free baking and pancake mix (about 1 1/4 cups; such as Pamela's)
1/2 cup packed light brown sugar
6 tablespoons fat-free milk
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 large egg
1/4 cup diced strawberries
1 teaspoon gluten-free baking and pancake mix (such as Pamela's)
1/4 cup sliced strawberries

Preparation

1. Preheat oven to 375°.

2. Weigh or lightly spoon 1 1/4 cups baking mix into dry measuring cups; level with a knife. Combine baking mix and brown sugar in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 3 ingredients in a bowl, stirring well with a whisk. Add to baking mix mixture; stir just until moist.

3. Place 12 muffin cup liners in muffin cups. Combine diced strawberries and 1 teaspoon baking mix; toss lightly. Spoon half of batter evenly into liners. Top each with 1 teaspoon diced strawberry mixture. Spoon remaining batter evenly over strawberries. Place 1 strawberry slice on top of each muffin.

4. Bake at 375° for 14 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes. Remove from pans; serve warm.

Note:

We tossed the strawberries with a teaspoon of gluten-free baking mix and added them between two layers of batter to keep them from sinking to the bottom as the muffins bake. The strawberry slices on top are a pretty way to finish them off.

Cooking Light Gluten-Free Cookbook,

Oxmoor House

August 2011
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