Recipe

Strawberry Buttermilk Muffins-gluten-free Recipe

Add Step-by-Step Photos	Sola / All my dishes 8 months ago These fresh berry muffins are as quick to make as they are to put a smile on anyone's face. Prep:20m Cook:25m Servings:12	Sola
	fluffy fresh berry muffins

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Ingredients

Dry ingredients:

2 1/2 cups Gluten-Free flour blend (see below)*

2 Tsp.baking powder

2 Tsp.baking soda

1/2 Tsp.salt

3/4 Cup sugar

1/8 Tsp. ground Cardamom

1/8 Tsp.ground Nutmeg

1/4 Tsp.ground Allspice

Wet ingredients:

2 eggs,beaten

1 1/3 cups buttermilk

1/3 cup melted butter or Canola oil

1 1/2 Tsp.Vanilla extract

2 1/4 cups, Fresh strawberries,sliced.If extra large slice across,cut bottom in 1/4s and top,pointed part into slices.

Reserve 2 nice looking slices for each muffin.

1 Tbls.sugar

Directions

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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