Friday, November 28, 2014

Gluten-Free Strawberry Muffins

I made these Glutino gluten-free muffins the first time for Thanksgiving, 2014. It was a muffin mix my dear mother gave me, so I was excited to try them.

I wanted them to be a little more special, so I added one frozen strawberry to the middle of each muffin. To do this, I used a small cookie scooper and put one scoop of muffin batter in the muffin liner. Then I added one frozen strawberry and covered it with another small scoop of muffin batter.

Because of the frozen strawberries in the middle, I knew the muffins wouldn't bake for the same amount of time listed on the box. Thus, I kept a very close eye on them until they were finished. It took 30 minutes to cook each muffin tray! I was surprised and pleased they actually cooked all the way through.

Here are the finished gluten-free strawberry muffins! Please note: the muffins taste much better the first day they are baked. I had one this morning (four days after I made them) and while they are still completely edible, I prefer fresh-baked flavors. :)

I could have topped these muffins off with some type of sugar, but it seems like prepared foods have too much sugar in them already, so I decided not to. My family was divided half and half in their likes vs. dislikes of these muffins. Thus, I probably won't be making this particular mix with strawberries again. I'm hoping to get better results from the muffins section in The How Can It Be Gluten Free Cookbook.

P.S. No, I'm not being compensated in any way for my enthusiasm of America's Test Kitchen's cookbook. I simply love what I've made from it so far, and I know they truly know what they're doing—which makes this gluten-free mama very happy! :)

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