Strawberry Corn Muffins

Print

It was when strawberries were coming out and the juicy sweet fruit laid all so neatly in there turquoise square bins that I knew I had to bake something with them! I absolutely love a great simple corn bread recipe. However, I took it to the next level by adding farm fresh sweet strawberries. You can not go wrong. I also love a coarser cornmeal in my muffin, but to each his or her own. This recipe is great for those with celiacs disease, IBS, dairy allergies, and also for those with chicken egg allergies. Many people have challenges with the protein in chicken eggs, however the duck egg protein they do not. Duck eggs also give the baked goods a much moister product!

Further Food Nutritionist Commentary:

Due to being gluten free and dairy free, this recipe will be easier on the digestive tracts of people with IBS or any digestive trouble. Strawberries, besides containing tons of vitamins and anti-oxidants, are low in FODMAPs, making them ideal for people with IBS.

By Dianne Rishikof, MS, RDN, LDN

Strawberry Corn Muffins

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 12

Ingredients

1 cup cornmeal (coarse grind)
1 cup gluten free flour mix
½ cup organic granulated sugar
1 tablespoon baking powder
¾ teaspoon sea salt
2/3 cup coconut oil (melted)
2/3 cup organic coconut milk
2 eggs
1-1/2 cup strawberries (diced)
non-dairy butter

Instructions

1. Preheat oven to 400*F.

2. Line a muffin pan with liners.

3. In large bowl, mix together the cornmeal, gluten free flour, sugar, baking powder, and salt.

4. In another bowl, mix together the coconut oil, coconut milk, and eggs.

5. Add the wet ingredients to the dry ingredients, mix until just combined.

6. Fold in cut strawberries.

7. Divide the batter into the 12 muffin liners.

8. Bake for 30 minutes or until golden brown. Let cool for 15 minutes.

9. Enjoy warm muffins with non-dairy butter.

1. Preheat oven to 400*F. 2. Line a muffin pan with liners. 3. In large bowl, mix together the cornmeal, gluten free flour, sugar, baking powder, and salt. 4. In another bowl, mix together the coconut oil, coconut milk, and eggs. 5. Add the wet ingredients to the dry ingredients, mix until just combined. 6. Fold in cut strawberries. 7. Divide the batter into the 12 muffin liners. 8. Bake for 30 minutes or until golden brown. Let cool for 15 minutes. 9. Enjoy warm muffins with non-dairy butter.

Nutrition Information

Per Serving:  Calories: 284; Total Fat: 19g; Saturated Fat: 14g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 103mg; Sodium: 823mg; Potassium: 94mg; Carbohydrate: 26g; Fiber: 1g; Sugar: 9g; Protein: 3g

Nutrition Bonus:   Iron: 7%

Print
further food collagen

Leave a comment

Your email address will not be published.

Send this to friend