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.
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.