Fresh and Easy Gluten Free Strawberry Lemon Muffins
Fresh and Easy Gluten Free Strawberry Lemon Muffins: Soft and Lush Fresh Strawberries blanketed in lemon and thyme along with a mix of cornmeal and gluten free flour.
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Equipment
- 12 cup muffin tin
- paper liners
- large bowl
- medium bowl
Ingredients
- 1 1/2 cups gluten free flour
- 1/2 cup cornmeal
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup white sugar
- 2 tablespoons demerara sugar for dusting
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon dried thyme
- 1 cup strawberries sliced, plus a few more for garnish
- 3/4 cup buttermilk
- 2 large eggs
- 2 tablespoons ghee
- 1/2 lemon lemon zest and lemon juice using 1/2 of the lemon
Instructions
- Preheat the oven to 400 degrees.
- In a large bowl, combine the gluten free flour plus all the other dry ingredients. Gently whisk to combine.
- In a separate medium bowl , combine the buttermilk, eggs, ghee, lemon zest and lemon juice. Give it a stir to combine and then add to the dry ingredients.
- Combine with a rubber spatula.
- Using a lined muffin tin, divide the batter evenly into the 12 cups.
- Place sliced strawberries on top, about 2-3 slices each muffin. Then sprinkle the top of the strawberries and the muffin with the demerara sugar.
- Put the muffins in the oven for 20 min and bake until a toothpick comes out clean in the center.
- Remove when done and set aside to cool for 10 minutes.
- Then transfer the muffins to a cooling rack. Store in an airtight container.
Nutrition
Calories: 221kcalCarbohydrates: 37gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 38mgSodium: 965mgPotassium: 79mgFiber: 2gSugar: 4gVitamin A: 69IUVitamin C: 7mgCalcium: 75mgIron: 2mg
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