These muffins are tender and tasty.
Eat these muffins in a sunny garden with a cup of tea and contemplate the joys of wheat-free living.
|Prep time||20 minutes|
|Cooking time||55 minutes|
1 1/4 cups rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 tsp xanthan gum
1/4 tsp ground cinnamon
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter or margarine, softened
1/3 cup sugar
1/2 tsp pure vanilla extract
1/3 cup milk or soy milk
2 bananas, peeled
1 1/2 cups strawberries, stemmed and coarsely chopped
1 – Preheat oven to 350 degrees. Lightly oil a muffin tin or fill with paper liners.
2 – In a large bowl, sift together the rice flour, potato starch, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
3 – In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs and add the vanilla and milk, stirring well. The mixture will be quite lumpy.
4 – 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.
5 – Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 minutes, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
6 – Place the tin on a cooling rack for a few minutes, then remove the muffins from the tin and place them on rack. Serve warm or at room temperature. Cool completely before storing in an airtight container.
|Category||Bread and Rolls|
|Tags||banana breakfast coffee kids muffin Potato starch Rice flour snack Soy milk Strawberries strawberry Tapioca flour treats Xanthan gum|