2 cups of Bobs Red Mill gluten free all-purpose flour
½ cup fine ground white corn meal
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2/3 cup packed Stevia brown sugar
2 large free range eggs
6 tbsp. melted unsalted butter (not margarine)
1 cup unflavored almond milk
1 cup diced strawberries
2 tbsp Swirl sugar substitute
1 tbsp cinnamon
Preheat oven to 400 degrees.
Place paper liners in muffin pans.
This recipe makes 12 to 18 muffins depending on the size of your muffin pans.
Whisk together all dry ingredients in a medium bowl and set aside.
Crack the eggs in a separate bowl and whisk briskly. Add the almond milk and cooled, melted butter to the eggs and whisk to combine (butter needs to be cool or it will curdle the eggs).
Add the dry ingredients to the egg mixture and stir by hand, gently just until blended.
Add the chopped strawberries and gently fold into the batter evenly. (Toss diced strawberries in some Swirl sugar substitute and set aside for a bit before blending if they are tart or not fully ripe).
Fill each muffin cup to within ¼ inch from the top gluten free batter doesn’t rise as much as standard flour so you want to make sure the muffin cups are almost full.
Mix the cinnamon and Swirl sugar substitute together and sprinkle it liberally on top of each muffin.
Bake for 15 to 20 minutes. Test with a toothpick after 15 minutes to see if muffins are cooked all the way through.