The inspiration came to try out this delight after bringing home some juicy, plump strawberries. I wanted to make best use of these beauties, so acknowledging that my husband doesn’t care for strawberries, I was able to be totally selfish and deferred to Karina’s blog to find a perfectly tailored post: Strawberry Chocolate Chip Muffins. Yum!!!! Four of my favorite things: Gluten Free, Baking, Strawberries, and chocolate! Does it get any better than this on a Saturday afternoon?
Below is a variation of Karina’s original recipe, using alternate flours and dairy.
Strawberry Chocolate Chip Muffins- Gluten Free
Makes 12 muffins
1 cup Brown Rice Flour
2/3 cup tapioca flour
1 tsp xantham gum
½ tsp sea salt
½ tsp baking soda
1 ½ tsp baking powder
1 cup light brown sugar
¾ cup milk
½ tsp rice vinegar or lemon juice
¼ cup olive oil (or canola)
1 ½ tsp real vanilla extract
1 egg
Beat until smooth, than add in ¾ cup chocolate chips.
Spoon 1 tbsp of batter into each of 12 muffin cups. Place 3 to 4 strawberries on top of the batter. Repeat spooning 1 tbsp of batter on top of the strawberries, covering them.
Add another layer of 3-4 sliced strawberries on each muffin top, pushing slightly into the batter. While you are at it, a few extra chocolate chips on top doesn’t hurt!
Bake at 350 for 20-25 minutes, until springy when touched.
