Thursday, January 07, 2010

Gluten Free Strawberry Muffins

Here's a very easy to make gluten free recipe that makes 12 nutritionally dense and tasty muffins.

Pre-heat oven to 350 degrees

In a large bowl, mix the following dry ingredients:

1 1/2 cups of Arrow Mills gluten free pancake mix
1/2 cup of brown rice flour
1/2 cup organic ground flax seed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2/3 cup raw sugar

After mixing well, add:

1 container (6 ounces) of Chobani strawberry yogurt
2 tablespoons of Smart Balance Butter
4 ounces of soy, almond or coconut milk
10-12 defrosted frozen strawberries (microwave for 2:30 minutes before adding to mixture)

Blend all ingredients in the large bowl until mixed well.

Spray a muffin tin with oil and fill 12 cups with the mixture and bake for 20 minutes. Let cool on a rack and enjoy.

Note: If you prefer, blueberries can be substituted for the strawberries both in the yogurt and fruit.

Grab one or two of these and add a yogurt and you have a great start to your day or a mid-day snack.

Fred Fornicola