Spring and early summer is my favourite time of year. It’s berry good with all the fresh fruits and veggies from the garden. Sunny days, good food, a little wine …. ahh!
These muffins are so quick and easy to make and with little bits of strawberries inside. They are not too sweet … but sweet enough and delicious with the whipped cream and extra strawberries on top.
Only three types of gluten-free flours for this blend and there are no starches at all.
1 cup finely chopped fresh strawberries
25 g oat flour
40 g of millet flour
80 g of white rice flour
80 g brown sugar
1 teaspoon of psyllium husk
1/4 teaspoon salt
2 teaspoons baking powder
1 cup vanilla flavoured Greek yogurt
40 g soft butter
Whipping cream and extra strawberries for topping
Preheat oven to 375°F
Put parchment paper liners, in muffin tins
Mix the teaspoon of psyllium husk into the yoghurt and immediate stir very well
Place chopped strawberries in a bowl and coat with some of the flour.
Cream butter and sugar, then beat in the eggs, the yoghurt and lastly mix in the dry ingredients.
Fold in the strawberries until just combined. Pour the batter into the prepared muffin tin. (This is a runny mixture)
Fill muffin cups at least 3/4 full. Bake muffins for 20 to 25 minutes until the tops are no longer gooey, are lightly browned and a toothpick comes out clean.
Cool in the muffin tin for about 10 minutes and then place them on a wire rack to finish cooking.
Muffins can be stored at room temperature for 1-2 days in an airtight container, if they last that long. They can also be frozen.