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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