A moist low calorie muffin that is perfect for this time of year when everyone, especially in the Northeast, is longing for Spring. The strawberries are starting to arrive in the grocery stores (are on sale) and actually taste pretty sweet. They also hold up well to being pureed in the food processor along with a few other ingredients. The recipe is really quick to make and the advantage is that the food processor actually does all the work, which cuts the prep time down to about 10 minutes. I actually prefer to use store bought fresh strawberries instead of native because of the lower water content. I also can't keep native fresh picked berries long enough without my family eating them out of hand practically as soon as I get them home from the farm.
Give these a try and watch how quickly they disappear!
For the recipe and the gluten free flour used to make these delicious muffins visit: http://www.mdillon.applybuilder.com/strawberry-muffins.html
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