- 1 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 C Sugar
- 1 Large Egg
- 1 Tbsp Olive Oil
- 4 Tbsp Peanut or Cashew Butter (I use fresh ground, so there are no additives. If you're using a commercial brand with sugar, reduce your sugar in the recipe)
- 1/2 C Non-Dairy Milk
- 1 1/2 C Fresh Strawberries, chopped and de-stemmed
- 2 Tbsp Sugar
Preheat oven to 400 degrees. Line muffin tin with paper cups and spray with non-stick spray. This will yield 6 regular size muffins.
Place chopped berries into a blender or food processor and puree. Add berry puree and 2 Tbsp sugar into a small pot. Cook over medium heat until simmering, stirring occasionally. Once simmering, cook for 5-7 minutes stirring constantly to avoid scorching. The strawberry sauce should thicken, but will not be as thick as jam. Remove from heat and set aside to cool while you mix remaining ingredients.
In a large bowl, combine flour, baking powder, salt and 1/2 C sugar. Stir well.
In a small bowl, crack the egg and whisk until sudsy. Whisk in the olive oil and milk. Add in the nut butter and whisk until well combined. Pour the wet mixture into the dry and fold together with a spatula, 15-20 strokes.
Place about 2 Tbsp of batter into each muffin tin. Then layer in 1 1/2 tsp of the strawberry sauce. Cover will another 2 Tbsp batter. Then divide the remaining strawberry sauce evenly between the muffins. Use a knife or toothpick to gently swirl the strawberry into the batter.
Place into preheated oven. Cook for 2 minutes at 400 degrees, then reduce temperature to 375 degrees. Cook an additional 25-27 minutes. Muffins will be done when tops spring back when gently poked. Remove from oven to cooling rack.
Note: You can substitute other berries for strawberries - blackberries, blueberries, raspberries, etc. Just make sure to strain the seeds or skins from the puree before you add it to the pot with the sugar.