After our strawberry picking expedition over the weekend, we had to figure out what to do with all 15 lbs. of our strawberries–and fast! While many are perfect for noshing on this week (and believe me they will go quickly!), about half needed to be used pretty quickly. I opted to make a few standbys–smoothies and popsicles. That left a huge bowl though, and I was pleasantly surprised this morning to wake up not only to the smell of wheat-filled cinnamon rolls (sigh), but also strawberry muffins made by my 10 year old.
They were in a word divine.
I ate three and could’ve had more, but thought it best to save some for savoring this week. Below you’ll find the recipe she used (with a little help from my husband in adapting a recipe to be gluten-free).
- 2 eggs
- 2/3 cup sugar
- 2 cups of all purpose gluten-free baking mix
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon (optional)
- 1/2 cup milk
- 1/4 cup strawberry yogurt
- 1 tsp vanilla
- 1/2 stick butter, melted and cooled
- 1 1/2 cups strawberries, hulled and quartered
- turbinado sugar
- Mix together gluten-free baking mix, baking powder, salt, and cinnamon if desired in a mixing bowl.
- In a separate large bowl, whisk eggs and sugar.
- Add milk, yogurt, vanilla, and melted and cooled butter. Stir gently.
- Slowly pour dry ingredients into wet ingredients, stirring gently as you pour.
- Stir until flour disappears.
- Stir in berries.
- Preheat oven to 375 º.
- Grease or spray oil onto muffin tin to prevent sticking
- Spoon batter into muffin cups to the top of the tin.
- Sprinkle with turbinado sugar (alternately you can do this at the halfway point of cooking).
- Bake 20-25 minutes until golden.
Lactose or dairy free (and also vegan!): Replace the butter with coconut oil (no need to heat and cool it though since it's already semi-solid). For milk and yogurt--substitute your favorite dairy or lactose free 'milk' and yogurt. I'd recommend So Delicious coconut 'beverage' which has the consistency of milk, and their cultured yogurt as well.
Sugar free version: Substitute honey for sugar using 1/2 as much honey.
Egg free version: Substitute applesauce for the eggs using about an 'egg sized portion'-typically 1/4 cup.
Coffee and a muffin. Yum.
Do you have a favorite strawberry recipe, or are you an eat ’em whole kind of strawberry lover?
Linking up to Musings of a Housewife’s gluten-free recipe linky!