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Published on October 15th, 2014 | by Kristen Swain


Strawberry White Chocolate Gluten Free Muffins

I love muffins, they are delicious little treats.

I found myself with a whole container of very ripe strawberries.

And a fresh new bag of Pillsbury Gluten Free Flour.

I wanted to see how this flour baked in a recipe that wouldn’t be a lot of ingredients if it didn’t turn out.

Muffins are great like that.

They don’t have a lot of ingredients, and since they are small, they are easy to gauge a recipe for what works and what doesn’t.

This recipe for Strawberry White Chocolate Gluten Free Muffins worked, it was delicious!

I had to sneak baking them while the rest of the family was out on an errand.

I was glad, I don’t think I would have had a single one left!

Strawberry White Chocolate Gluten Free Muffins - CreativeMeInspiredYou.com

Basic Muffin Recipe

1/4 cup softened butter

1/3 cup sugar

1 egg

1 1/2 cups Gluten Free Flour

1/2 cup milk or Half & Half

1 tsp vanilla

2 tsp. baking powder

1/2 tsp salt

Mix all ingredients together, adding milk last, and stir well.

This is a good all purpose recipe for muffins if you want to add other sweet ingredients.

Cube two cups of strawberries, and you’ll need 3/4 cup of vanilla chips or white chocolate chips (gluten free).

Fold in the strawberries and chips into the batter.

Bake at 350 degrees F for about 20 minutes. Makes about 18 muffins

Strawberry White Chocolate Gluten Free Muffins - CreativeMeInspiredYou.com


If you want to dress up your muffins with crumb topping

Basic Crumb Topping

1/2 cup Gluten Free Flour

1/4 brown sugar

1/4 cup softened butter

Put the butter in a bowl, add the flour and brown sugar, then use a fork to push down into the butter. Continue doing this until the mixture is crumbly and no large pieces of butter are left.

Sprinkle the crumb topping liberally on the muffins before you bake them.

Strawberry White Chocolate Gluten Free Muffins - CreativeMeInspiredYou.com

These were such tender muffins.

Fresh out of the oven they were falling apart. Which I love.

Once they cooled, they were still very tender and delicate, but hugely flavorful!

I can’t wait to try this with more fresh fruit!

Disclaimer – I am not a dietician, and this recipe is not intended to be medical knowledge. Consult a doctor before making this recipe for any concerns about a serious gluten allergy.






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