Light and fruity, these gluten free Strawberry and White Chocolate Muffins are a lovely treat for Valentine's Day or any other day you need a pick-me-up. (Skip to recipe.)
Every day should be Valentine's Day.
But since it's not - every day can be a day to show those you love a little extra sweetness.
That's what these muffins are: a little bit of everyday and a little bit of extra sweetness. They're light, strawberry-filled and good for you. They have almond flour and millet flour, grapeseed oil and yogurt . . .
. . . and then there's the decadent, love-filled little ooze of white chocolate in each lovely bite. Sweet like a kiss.
Kitchen Frau Note: These muffins are quick to whip up and have a great texture. The strawberries and white chocolate speak Valentines to me, but you could go dark and sophisticated with good dark chocolate chips. (And if you substituted unsweetened applesauce for the yogurt, they'd be dairy free, too - as long as your chocolate was dairy free.)
If you have no decent fresh strawberries available at this time of year, try frozen raspberries, crumbled into rough chunks with a whole raspberry plopped on top. Mmmm . . .
Strawberry, Almond Flour and White Chocolate Muffins
- ½ cup (60gms) almond flour
- ¾ cup (120gms) millet flour
- ½ cup (80gms) sweet rice flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- ¼ cup (60ml) oil - I use grapeseed
- ⅓ cup (70gms) natural cane sugar
- ½ cup (120ml) plain yogurt
- 1 teaspoon vanilla
- ¾ cup (125gms) white chocolate chunks (or chips)
- 1 cup (240ml) diced strawberries, plus 3 whole berries for garnish, or 1 cup frozen raspberries or rhubarb plus 12 whole raspberries or rhubarb chunks for garnish
Preheat the oven to 350°F.
In a medium sized bowl, whisk together the flours, baking soda and salt. Set aside.
In a smaller bowl, whisk the eggs until foamy, then whisk in the oil, sugar, yogurt and vanilla.
Pour the liquid mixture into the dry ingredients and stir until combined.
Dice the strawberries into small, ¼ to ⅓ inch dice (.75cm) or separate any stuck-together frozen raspberries and crumble them into smaller chunks. If using rhubarb, chop up any large chunks.
Roughly chop the white chocolate chunks. If using chips you can leave them whole.
Fold the diced strawberries and the white chocolate into the batter.
Line 12 muffin cups with paper liners and divide the batter evenly among them.
Cut the three remaining whole strawberries into quarters lengthwise and press one quarter lightly into the center of each muffin for a garnish, or use 1 whole raspberry or rhubarb chunk in each.
Bake the muffins at 350ºF for 22 to 25 minutes, or until they spring back when touched in the center.
Let cool in the pan for 5 minutes, then place them on a wire rack to cool.
Serve them to the ones you love.
Makes 12 muffins.
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