Thursday, February 14, 2013
**Happy Valentine's Day**
I saw these muffins in the Aug/Sept 2012 issue of Organic Gardening. Kate loves strawberries and I thought recently while looking through the magazine that they would be perfect for Valentine's Day.
I tweaked them a bit to make them gluten free. If you want to make them with regular flour, just use two cups and leave out the xanthum gum.
Strawberry Stuffed Muffins
2 c. gluten free flour (I used 1/2 c. potato starch, and the rest a half and half mixture of brown rice and sorghum flour)
1 c. sugar
1 T baking powder
1/2 t salt
3 eggs, lightly beaten (room temp. Just put in bowl of hot water while you slice the strawberries)
1 c. whole milk
2 T unsalted butter, melted (I used salted)
1/2 t. vanilla extract
12 med. strawberries, halved
1/2 c. confectioners sugar
2 t. lemon juice
Preheat oven to 400. Line a 24 cup mini muffin tin with liners, if you have them, if not spray with non stick spray. (I made regular sized muffins, but next time I'll do the mini size.)
In a large bowl, whisk together flour, sugar, baking powder, and salt and xanthum gum. In a separate bowl, whisk together eggs, milk, butter and vanilla.
Add milk mixture to flour mixture and stir just until well blended. Scoop batter into prepared muffin cups, filling each 2/3 full. Top each with a strawberry half.
Bake muffins until tops are golden and a toothpick inserted into the center comes out clean, about 10 to 12 minutes for minis. Cool in pan for few minutes before glazing.
In small bowl mixed powdered sugar with lemon juice and stir until smooth. Drizzle muffins with glaze.
Makes 24 mini muffins or 12 full size muffins.