Gluten Free Strawberry Muffins Recipes
GLUTEN-FREE STRAWBERRY MUFFINS
Bisquick® Gluten Free mix provides a simple addition to these warm strawberry muffins - baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 10 regular-size muffin cups.
- In medium bowl, stir 1 1/4 cups Bisquick mix and the brown sugar with whisk. Make well in center of mixture. In small bowl, stir milk, butter, vanilla and egg with whisk until well blended. Add to dry ingredients, stirring just until moistened. In small bowl, lightly toss diced strawberries and 1 teaspoon Bisquick mix. Stir into batter; spoon batter evenly into muffin cups.
- Bake 10 minutes. Place 1 strawberry slice on top of each muffin. Bake 8 minutes longer or until lightly browned. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 127, Carbohydrate 19 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 158 mg
EASY GLUTEN FREE STRAWBERRY MUFFINS
Steps:
- Preheat oven to 375°F. Line a muffin pan with baking cups and spray the cups with non-stick cooking spray.
- In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and sugar until combined.
- Beat in the eggs, vanilla and almond extract.
- Fold in the flour mixture until just combined.
- Add the milk and fold in until combined.
- Toss the strawberries with 2 teaspoons of the gluten free flour blend. Set aside 1/2 cup of the berries.
- Gently fold the remaining berries into the batter.
- Transfer the batter to the prepared muffin cups and top with the reserved berries.
- Bake for 25-30 minutes or until the tops are golden and a wooden pick, inserted in the middle of a muffin, comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 223 kcal, Carbohydrate 34 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 51 mg, Sodium 188 mg, Fiber 3 g, Sugar 19 g
STRAWBERRY BANANA MUFFINS (GLUTEN-FREE)
The good people at Moosewood have done it again! These tender, tasty muffins look, taste, and feel like regular old wheat flour muffins. Eat them in a sunny garden with a cup of tea and contemplate the joys of wheat-free living.
Provided by chiclet
Categories Quick Breads
Time 55m
Yield 12 muffins, 6-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
- In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
- In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
- Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
- Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
- Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.
Nutrition Facts : Calories 403.8, Fat 18.1, SaturatedFat 10.7, Cholesterol 104.6, Sodium 664.3, Carbohydrate 55.9, Fiber 3, Sugar 18, Protein 5.8
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