How to make it

  • Preheat oven to 375.
  • Grease muffin tins,or line with paper cups
  • Mix dry ingredients in a large bowl.Mix wet ingredients in a small bowl.Set berries aside.
  • Pour the wet ingredients into dry and stir by hand just enough to combine.Dont beat batter or worry if batter is lumpy.With a rubber spatula fold in fresh berries.
  • Spoon batter into muffin cups,filling nearly to the top.
  • Place 2 sliced berries on top,sprinkle each batter-filled cup with reserved sugar.
  • Bake 25 minutes,until light brown and well-risen.
  • Let cool in tin 5 minutes before turning out onto a wire rack.
  • *A standard muffin tin will make 12 muffins,or 40 mini-muffins or 6 "Texas " super size muffins.Bake mini-muffins 5 minutes less and Texas size 5 minutes more.I used the Texas size and it took about 35 minutes.
  • Always a good idea to put a baking sheet on rack below to keep batter from burning on bottom of over.
  • Gluten-free flour blend:*
  • 2 cups,rice flour
  • 2/3 cups, Potato starch
  • 1/3 cup Tapioca starch
  • 1 Tsp.Xanthan gum
  • Mix in bowl,sift over another bowl.Keep in a tightly sealed container.
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Reviews & Comments 4

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    " It was excellent "
    yummers ate it and said...
    These were so good!! So moist and full of flavor!! Thanks
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  • carollizc 12 years ago
    I *have* to make these. Not only do I love strawberries (who doesn't?) but I've got some in the fridge that have to be used up, quickly. I can taste them already.
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    " It was excellent "
    peetabear ate it and said...
    great recipe... they look just like 'real' muffins...LOL five forks
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  • yorkdukeman 13 years ago
    Nice looking muffins not an easy feat in gluten free baking! Thanks for sharing.
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    " It was excellent "
    crabhappychick ate it and said...
    Sola, these sound so good! Just in time for spring strawberries, too. Thanks!
    Was this review helpful? Yes Flag

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