• Marcelle Crooks

Chocolate Strawberry Muffins - Gluten Free

Preheat Oven 350 degrees

Prep: 10 minutes max

Bake: 25-30 minutes

Makes: 11-12 muffins

1 1/2 cup Gluten-free Ap Flour with Xanthan gum (I like bobs red mill)

1 cup Sugar

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 tsp Lemon Zest

2 each Large Eggs

1 tsp Vanilla Extract (gluten-free)

1/3 cup Grass-fed Butter, Melted (sub: olive oil)

1 cup Nut milk

1/2 cup Chocolate chips (freeze for 10 minutes and toss with 1 tablespoon of Ap flour)

6-8 each Hood Strawberries; washed and blended into a puree.

Mix all the dry ingredients together.

Mix the eggs, vanilla, butter, lemon zest, and nut milk together.

Now mix together the dry and wet ingredients.

Fold in the chocolate chips toss in Ap flour.

Fill the muffin pan lined with cups; 3/4 full.

Drizzle strawberry puree over the top of eat muffin.

Bake 25-30 minutes; cool for 10 minutes in pan; cool completely on a rack.

Coconut Whip:

Chill 1 can of coconut milk (full fat) for 6-8 hours

In a mixer or using a hand blender; add a pinch of powder sugar, firm part of the coconut milk (save liquid) and 1 tsp vanilla extract.

Whip until stiff peaks on medium speed; this does take several minutes.

Notes: If you whip is chunky, add a splash of coconut liquid to smooth it out.

To Serve:

I like to warm the muffin in the oven for a couple of minutes

Slice muffin down the center, leaving a hinge on the bottom.

Place a dollop of coconut whip in between the two muffin pieces.

Slice 3-4 washed hood strawberries in half and scatter across the top!


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