Wednesday, July 02, 2014
One of our favorite things to do as a family is to go pick your own fruit. June in new York means strawberries. We always like to try different farms. It mixes it up a little bit.
This year we went to Ellsworth Farms in Sharon, CT. The strawberries were all picture perfect.
We picked a ton of strawberries and I love figuring out different ways to use them. This year I decided to make freezer jam and strawberry muffins.
Here is my recipe for gluten free strawberry muffins:
(Makes 12 Muffins)
1 3/4 cups of gluten free flour (I use Bobs Red Mill)
1 tsp xantham gum
1 tsp baking soda
1/2 cup sugar
1/4 tsp nutmeg
2 eggs (at room temp)
1/2 cup skim milk
1/4 unsalted butter (melted)
1 tsp vanilla extract
1 1/2 cups of chopped fresh strawberries
-Preheat oven to 375
-Place paper liners in muffin tin
-Combine flour, xantham gum, sugar & baking soda in a bowl
-In a separate bowl, beat eggs and add in milk, butter & vanilla
-Combine wet and dry ingredients
-Gently fold in strawberries
-Pour into prepared tin using ice scream scoop until almost full
-Bake for 15 minutes or until toothpick inserted into muffin comes out clean
Enjoy! You would never know they were gluten free! Promise!
Whenever baking with gluten free flour, you need xantham gum. This can usually be found right near the gluten free flours. They sell big bags of it for about $10.00 but I usually buy the smaller packets. These cost only $.69 in my local ShopRite.