Gluten Free Strawberry Muffins



If you haven’t noticed yet, I have an obsession with muffins. I bake them every week for breakfast. I just discovered the awesome flour combination of quinoa, teff, and brown rice. It gives a hearty whole grain flavor and packs on the nutrients to the muffins!

Strawberry Muffins, Gluten Free

¼ cup oil
½ cup milk
1 egg
½ tsp salt
2 tsp baking powder
1/3 cup sugar
2/3 cup quinoa flour
2/3 cup teff flour
1/3 cup brown rice flour
1 ½ tsp xantham gum
1 cup chopped strawberries

Combine oil, milk, and egg. Beat lightly. In a separate large bowl, mix flours, xantham gum, salt, baking powder, and sugar. Add the liquid mixture and mix thoroughly. Stir in chopped strawberries. Fill greased muffin cups 2/3 full. Bake at 375 for 20-25 minutes.


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