Gluten Free Strawberry Muffins

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
-Mix Well
-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!

*Note*
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.