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Recipe Summary test

Yield:
12 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

  • 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.

  • 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.

Chef'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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

126 calories; fat 4.5g; saturated fat 2.1g; mono fat 0.9g; poly fat 0.2g; protein 2.2g; carbohydrates 18.9g; fiber 0.6g; cholesterol 27mg; iron 0.3mg; sodium 159mg; calcium 54mg.
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