Mary Glenda's No Weight Gain Cookbooks / Print Fresh Strawberry Muffins Recipe

Home Established in 2001 Sample Recipes > FRESH STRAWBERRY MUFFINS
No Added Fat, Sugar-Free, Wheat-Free, Gluten-Free

Utensils needed: One bowl, spoon, knife, measuring cups, muffin pan.

Preheat Oven 350° F

1-1/4 cups fresh strawberrys, remove stems, cut into very small pieces	1-1/4 cups brown rice flour (Bob's Red Mill)
3/4 cup honey	1/2 cup potato starch
1 large egg	2 teaspoons aluminum-free baking powder
2 teaspoons real vanilla extract	1/4 teaspoon salt
1/4 cup fat-free sour cream	Mix Well
Mix well with spoon

Note: For those with Celiac Sprue condition, replace vanilla extract with imitation vanilla for 100% gluten-free.

Directions: Follow recipe in order given and mix when directed. Spray a 12 count regular size muffin pan with Pam spray or generic equivalent. Fill tins 3/4 full, and no more. Batter will make 12 regular size muffins. Bake at 350° for 20 minutes or until done. Let set in pan for 10 minutes, then remove to cool or eat. Store in airtight container. Muffins freeze well.

Mini size muffins are always a fun choice. Batter will make twice as many mini muffins and will bake for about 5 minutes less.
Note: If you use another brand of brown rice flour, be certain it does not have a sand-like texture.
Note: For dairy-free, use "Tofutti sour cream", or a rice sour cream.