It's strawberry season here in VA, and that means that many of us overly-ambitious types have refrigerators overflowing with these beautiful red gems - the harbingers of fresh fruiting season on the east coast! Though I'm all for having strawberry shortcake breakfast, lunch, and dinner, in case you happen to be looking for a new way to enjoy your berries, this delicious cinnamon-y take on a muffin is at once cozy, and fresh. And we all know how much I adore a good juxtaposition.
Perhaps the best part? Whip up some butter (or dairy-free alternative, if that's your ilk) with a dab of honey and a sprinkle of cinnamon to spread over these muffs fresh-from-the-oven style, and you might just slip into a state of altered bliss. No one will ever guess they're gluten free!
Strawberry Muffins | Gluten and Dairy Free
1 1/2 cups Bob's Red Mill Gluten Free All Purpose Flour Blend
1 + 1/8 t xanthum gum
1/2 cup coconut sugar
1/2 T cinnamon
1/2 t baking soda
1/4 t salt
1/4 c honey
1 cup fresh strawberries, hulled, and finely chopped
1/2 cup unsweetened applesauce
2 egg whites
Preheat oven to 325. Grease 12 muffin cups or use paper liners.
Combine baking soda and salt in a small bowl. Mix well to remove all lumps from the soda. Set aside.
In a 1/2 cup measuring cup, fill most of the way with applesauce, leaving 1/2-1/4" head space. Fill to the brim with extra virgin olive oil. Set aside.
In a large bowl add flour, xanthum gum, coconut sugar, cinnamon, and baking soda/salt mixture. Whisk to combine. In another bowl, mix honey, strawberries, egg whites, and applesauce/oil mixture. Stir well.
Combine wet ingredients with dry ingredients, stirring just until moistened. Distribute batter evenly between 12 muffin cups, and bake at 325 for 20-25 minutes, or until muffins test done.
For a printable version of this recipe, CLICK HERE.