Looking for a delicious guilt-free muffin recipe? Look no further! These Strawberry Muffins are both sugar and gluten free, allowing for a delicious and sweet treat the entire family can enjoy for dessert, a snack or breakfast.
Ingredients
2 cups gluten free flour
1/2 cup Lakanto Monkfruit Classic Sweetener
1 tsp baking powder
1/4 tsp bi-carb soda
1 tsp vanilla extract
1 1/2 cups milk
1 tsp apple cider vinegar
60g butter, melted
8 strawberries, hulled and cut into 6
Method
Preheat the oven to 200ºC/180ºC fan-forced. Line a 12-cup (1/3 cup/ 80ml capacity) muffin tin with paper cases.
Place the flour, Classic Sweetener, baking powder, and bi-carb soda into a blender jug or bowl of a food processor. Pulse to mix well.
Add the milk, apple cider and melted butter and process until combined. Stir through sliced strawberries.
Pour batter evenly into cases until 3/4 full. Bake for 5 minutes.
Reduce oven temperature to 170ºC/150ºC fan-forced and bake a further 10-15 minutes or until a skewer inserted in the center comes out clean. Stand in tin for 5 minutes before transferring to a wire cake rack to cool.
For a light sugarless dusting, place Classic Sweetener into a food processor and process until if forms a fine powder. Dust muffins just before serving.
Tips & Hints
Store cooked and cooled muffins in an airtight container and refrigerate for up to 3 days.
