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Strawberry Muffins

Yield 12 servings (serving size: 1 muffin)


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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