This recipe is a modification of a recipe that I discovered at Cooking During Stolen Moments. They are not as healthy as some of my other muffin recipes, but they are oh, so good! My oldest son refers to them as exotic breakfast food. My daughter calls them ugly cupcakes. I like my son’s description better. However, my daughter has a point, the batter tastes like sugar cookie dough (not that I am advocating eating raw batter) and the combination of strawberries and kiwi make this seem more like a dessert than a breakfast item. I pack them in lunches instead of cookies without feeling any guilt about depriving my loved ones of their daily sweet. This recipe makes 2 dozen muffins and they freeze well.
1 c. coconut oil, softened (you can use butter or margarine if you prefer)
1 1/2 c. sugar
2 eggs, room temperature if you use coconut oil or the oil will harden
2 – 3 t. vanilla (I use 3t.)
2 3/4 c. rice flour
3/4 potato starch
1/2 cup tapioca flour
1 teaspoon xanthan gum
4 t. baking powder
1 t. salt
1 c. almond milk, room temperature if using coconut oil(You can use milk or rice milk)
1 1/2 c. diced strawberries
2 kiwis, peeled and diced
In a mixing bowl, stir together the softened coconut oil (or butter) and sugar until fluffy. Mix in the eggs and vanilla.
In a small bowl, combine the flours, xanthan gum, baking powder and salt. Sift or just stir for a minute with a whisk or fork. Alternately add the flour mixture and milk into the mixing bowl. Stir just until combined, being careful not to over mix.
Carefully fold in the strawberries and kiwis.
Scoop batter into greased muffin tins ( I filled mine 3/4 – 7/8 full)and bake at 400 degrees for about 15-20 minutes, until golden brown or until an inserted toothpick comes out clean.
This post has been linked to Gluten Free Wednesdays.