My Favorite Gluten Free Muffins
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These are Strawberry Breakfast Muffins. They are gluten free, grain free and sugar free. And they are delicious.
Elana over at Elana’s Pantry has this amazing cinnamon bun muffin recipe. I’ve been making and eating these muffins as my go-to breakfast for a year and a half, ever since I went mostly gluten and grain free, and often sugar free. I triple the recipe and freeze them. They heat up quite nicely in the microwave for 30 seconds. In fact, every recipe I’ve tried from Elana has been amazing and delicious, so go and check out her blog, her books, and her awesome food.
And, yes, I know this is a homeschooling blog and this post has only a little to do with homeschooling, but when we are on a learning break, I post about things like berries, and laundry, and guns. Just so you know.
So the boys and I went strawberry picking and I couldn’t wait to get home and try a few new things with our beautiful, fresh berries.
First, I made my first ever freezer jam, which also happens to be sugar free. It’s just strawberries and agave syrup. That’s it. You can find the directions at Simply Gluten Free.
The jam must be frozen or used within a week. Next, I had a great idea of how to put some of this wonderful jam to use. Elana’s muffins! Here’s what we did:
- Make Elana’s basic muffin recipe, omitting the cinnamon topping.
- Add 1/2 cup chopped fresh strawberries to the batter, folding them in gently.
- Add a dollop of the jam to the top of the muffins just before baking.
- Bake the muffins for 16 to 20 minutes. This is longer than the original recipe because of the moisture from the berries.
- Serve with a pat of butter and a drizzle of honey, if you are so inclined.
My kids love these muffins and do not, as a rule, eat gluten/grain/sugar free. It’s so awesome when I make something that I can eat and they love it, too.
My little assistant, Love Bug, had fun helping me in the kitchen, measuring and mixing. And that, my friends, is how it is related to homeschooling.