These gluten free strawberry muffins came out amazing. Using the Stonyfield Farm Strawberry yogurt added the extra flavor *umph* that made these muffins delicious.

• 2 cups gluten free flour mix*
• 1/2 cup sugar
• 1 1/2 tsp baking soda
• 1 tsp xanthan gum
• 2 eggs
• 1 cup Stonyfield Farm Strawberry Yogurt
• 1/4 cup butter, melted
• 1 tsp vanilla
• 1 cup chopped strawberries, fresh or frozen

Preheat oven to 375. In a bowl, mix together flour, sugar, baking soda and xanthan gum. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries into the flour mixture. Then pour yogurt mixture into flour mixture and stir. Spoon batter into lined muffin tins. Bake for about 20 minutes or until tops are golden brown. Yields: 18 muffins

*Gluten free flour mix

3 parts white rice flour
3 parts brown rice flour
2 parts potato starch
1 part tapioca flour

Tags: Food Allergies, Gluten Free, Healthy

This entry was posted on Wednesday, July 1st, 2009 at 1:39 am and is filed under Daily Life, Gluten Free Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.