Dessert

Strawberry Muffins - Wheat and Sugar Free is for Dessert.

Strawberry Muffins - Wheat and Sugar Free takes 30 minutes to prepare.

Strawberry Muffins - Wheat and Sugar Free takes 20 minutes to cook.

Strawberry Muffins - Wheat and Sugar Free makes 12 servings.

The ingredients for Strawberry Muffins - Wheat and Sugar Free are:

1-1/4 cups fresh strawberrys, remove
stems, cut into very small pieces
1-1/4 cups brown rice flour (Bob's Red Mill)
3/4 cup honey
1/2 cup arrowroot powder
1 large egg
2 teaspoons baking powder
2 teaspoons real vanilla extract
100g yogurt

Here is how you make Strawberry Muffins - Wheat and Sugar Free:

Note: For those with Celiac Sprue condition, replace vanilla extract with imitation vanilla for 100% gluten-free. Directions: Follow recipe in order given and mix when directed. Spray a 12 count regular size muffin pan with Pam spray or generic equivalent. Fill tins 3/4 full, and no more. Batter will make 12 regular size muffins. Bake at 350° for 20 minutes or until done. Let set in pan for 10 minutes, then remove to cool or eat. Store in airtight container. Muffins freeze well. Mini size muffins are always a fun choice. Batter will make twice as many mini muffins and will bake for about 5 minutes less. Note: If you use another brand of brown rice flour, be certain it does not have a sand-like texture. Number of Servings: 12Recipe submitted by SparkPeople user ADELIAGREEN.

The nutritional information for Strawberry Muffins - Wheat and Sugar Free is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 163.5

• Total Fat: 1.0 g
• Cholesterol: 18.2 mg
• Sodium: 93.6 mg
• Total Carbs: 37.8 g
• Dietary Fiber: 1.2 g
• Protein: 2.2 g

The dietary needs meet for Strawberry Muffins - Wheat and Sugar Free is Sugar Free