Wednesday, March 28, 2012
Strawberry Pineapple Muffin
Makes 9 muffins
1 cup gluten-free all purpose flour
1/2 cup tapioca flour
1/4 cup sweet rice flour
1/2 teaspoon guar gum (leave out if in your flour mix)
1/2 teaspoon xanthan gum (leave out if in your flour mix)
2 tablespoons coconut sugar (or regular sugar)
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup coconut milk (or reg milk if you prefer)
1 large egg
1/3 cup melted and slightly cooled Palm Shortening (or butter)
1 teaspoon vanilla extract
1/2 cup finely diced fresh pineapple
3/4 cup fresh strawberries
Preheat oven to 350 degrees
Line muffin pan with 9 muffin cup liners
In a large mixing bowl combine gluten-free flour blend, tapioca flour, sweet reice flour, guar gum, and xanthan gum, baking powder and salt. Use a large whisk to thoroughly combine.
Add milk, egg, melted shortening and vanilla. Stir to blend.
Add the diced rhubarb and sliced strawberries. Stir to blend.
Fill muffin cups with 1/2 cup mix. Bake in preheated oven for 20-25 minutes, or until toothpick inserted in center comes out clean.