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Gluten Free Strawberry Muffins

Anne Murphy
These Gluten Free Strawberry Muffins are also whole grain - no added starch or gums. Use the base recipe all summer with other fruit!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Baked Goods
Cuisine American
Servings 6

Ingredients
  

  • 1/4 c cut strawberries or other fruit
  • 80 g millet flour
  • 80 g sorghum flour
  • 40 g raw untoasted buckwheat flour
  • 1 t baking powder
  • pinch salt
  • 1 egg
  • 3/4 c milk
  • 2 T neutral oil
  • 1 t vanilla

Instructions
 

  • Preheat oven to 425. Grease 6 cup muffin tin.
  • Wash and cut strawberries (or other fruit) so you have half a cup.
  • Place a small bowl on your scale, and measure the three flours into it. Add baking powder and salt, and blend well. Set aside.
  • Beat an egg in a somewhat larger bowl. Add milk, oil, and vanilla, beat well.
  • Toss the fruit in the flour mixture to coat. Add flour mixture to the wet mixture, and stir well to blend thoroughly.
  • Pour into greased muffin tine. Bake at 425 for 25 minutes.
  • Remove from oven and let rest five minutes, then remove from baking tin, and serve.