Strawberry Muffins
Ingredients:
2 cups + 2 Tbsp. Bye Bye Grain flour + 2 Tbsp. flour for tossing with strawberry
1 ½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup oil
1 cup granulated sugar
1 ½ tsp. vanilla extract
2 eggs (at room temperature)
½ cup milk or milk substitute
2 cups diced strawberries*
*Strawberries can be substituted with other berries such as blueberries or raspberries.
Directions:
1. Preheat the oven to 400° F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Using electric mixer, blend the oil, sugar, and vanilla extract until well blended. Add the eggs, one at a time, scrapping down the sides of the bowl and beating well after each addition.
4. With the mixer on low, add the flour mixture alternating with the milk.
5. Toss the strawberries with the 2 tsp. of flour (this will prevent the strawberries from sinking to the bottom). Add the berries to the batter and fold with spatula until evenly distributed. Do not overmix.
6. Scoop the batter into the prepared muffin tin, they will be very full.
7. Bake for 5 minutes at 400°F. Lower the temperature to 350°F and continue baking for another 15-20 minutes or until lightly golden and a cake tester comes out clean.
8. Let the muffin cool in the pan for about 5 minutes then transfer them to a rack to cool completely.