When it rains, it pours. And by pours, I mean strawberries of course. Not complaining though.
In the past week I’ve made: strawberry simple syrup, popsicles, strawberry ice cream, strawberry applesauce, and enjoyed too many strawberry shortcakes made with donuts. In other words, I’m getting ready for swimsuit season next summer.
Use your favorite all purpose gluten free flour in this recipe, or create your own sorghum flour blend. Because this season’s crop was so sweet and juicy, it’s easy to make strawberry applesauce by simply stirring mashed berries into plain applesauce.
After baking, store extra muffins frozen to defrost as needed. I used a sorghum flour blend, but use whatever gluten free blend you like.
- Dry Ingredients:
- 2.5 cups sorghum flour blend
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon guar gum
- 1/2 teaspoon baking soda
- Wet Ingredients:
- 2 eggs, lightly beaten
- 1/2 cup Greek yogurt (strawberry, lemon, or plain)
- 1/2 cup olive oil
- 1/2 cup strawberry applesauce
- 1 tablespoon pure vanilla extract
- 1 teaspoon lemon flavor (if oil based like Simply Organic)
- 1 3/4 cups diced strawberries
Combine flour, sugar, baking powder, guar gum, and baking soda in a large bowl. Blend well to mix ingredients.
In a separate bowl, combine eggs, yogurt, oil, applesauce, and extracts.
Add liquid ingredients to dry ingredients and blend thoroughly. Fold in 1.5 cups strawberries. It's okay to stir in all of the strawberry juiciness.
Preheat oven to 350 degrees. Fill paper lined muffin tins with batter using a number 16 disher to scoop batter evenly. Sprinkle with leftover strawberry pieces and sugar (if you like) before baking. Bake for 24-25 minutes.
Since I’m still in the google doghouse, you might want to bookmark this recipe. Many thanks to everyone who’s shared posts on tumblr, pinterest, and even found specific recipes for others via metafilter.