Strawberry Muffins - Wheat and Sugar Free

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 163.5
  • Total Fat: 1.0 g
  • Cholesterol: 18.2 mg
  • Sodium: 93.6 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.2 g

View full nutritional breakdown of Strawberry Muffins - Wheat and Sugar Free calories by ingredient
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Number of Servings: 12


    1-1/4 cups fresh strawberrys, remove
    stems, cut into very small pieces
    1-1/4 cups brown rice flour (Bob's Red Mill)
    3/4 cup honey
    1/2 cup arrowroot powder
    1 large egg
    2 teaspoons baking powder
    2 teaspoons real vanilla extract
    100g yogurt


Note: For those with Celiac Sprue condition, replace vanilla extract with imitation vanilla for 100% gluten-free.

Directions: Follow recipe in order given and mix when directed. Spray a 12 count regular size muffin pan with Pam spray or generic equivalent. Fill tins 3/4 full, and no more. Batter will make 12 regular size muffins. Bake at 350° for 20 minutes or until done. Let set in pan for 10 minutes, then remove to cool or eat. Store in airtight container. Muffins freeze well.

Mini size muffins are always a fun choice. Batter will make twice as many mini muffins and will bake for about 5 minutes less.

Note: If you use another brand of brown rice flour, be certain it does not have a sand-like texture.

Number of Servings: 12

Recipe submitted by SparkPeople user ADELIAGREEN.

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