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FREE RECIPE: G.F.
1-3/4 cups G.F. flour
1 level tsp zantham gum
3/4 cup sugar
1 tsp baking soda
1/4 tsp ground nutmeg
2 eggs, lightly beaten
1/2 cup fat-free plain yogurt
1/4 cup butter or stick margarine, melted and cooled
1 tsp vanilla extract
1-1/4 cups coarsely chopped fresh or frozen unsweetened strawberries
In a bowl, combine the first four ingredients
In another bowl, combine the eggs, yogurt, butter and vanilla; mix well
Stir into the dry ingredients just until moistened
Fold in strawberries
Fill muffin cups coated with non-stick cooking spray or lined with paper liners two-thirds
Bake at 375 F. for 15-18 minutes or until a toothpick comes out clean
Cool for 5 minutes before removing from pan to a wire rack
Yield: 1 dozen.
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