Strawberry Cream Muffins - Muffin Monday
Kristen from Frugal Antics of a Harried Housewife does an admirable job with these delicious assignments and we have fun making a variety of dishes. If you would like to join us, let Kristen know. You won't be sorry.
This recipe is adapted from 1997 Taste of Home Annual.
2 cups gluten free flour mix
1 1/2 tablespoons poppy seeds
1 tablespoon baking powder
2 teaspoons xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cups Rice Dream minus one teaspoon
1/2 cup heavy cream
1 teaspoon vinegar (I used white)
1 egg beater
2/3 cup light brown sugar
1/3 cup, oil
1 tablespoon grated lemon rind
1 cup cut up strawberries
Preheat oven to 400 degrees.
Combine the first five ingredients in a bowl.
Combine cream and Rice Dream with vinegar and next 4 ingredients.
Stir just until dry ingredients are moistened.
Do not overmix. Spoon batter into greased muffin pans, two thirds full or more for gluten free. (I used paper liners.)
Bake at 400 degrees for 20 minutes. Use your judgement on this because the strawberries add moisture.
Remove from pans . Makes 18 servings.
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