You can’t beat using a wet and dreary Sunday as the perfect excuse to spend a few hours in the kitchen. I welcomed a recent downpour for just this reason. After whipping up my weekly loaf of paleo bread I moved onto these bites of gluten free goodness.
My inspiration for these muffins was twofold – firstly I had a mason jar of picked cherries waiting to be used. I made these spiced & pickled cherries during Australia’s short cherry season around Christmas time and almost forget about them……
Secondly a recipe for cherry muffins from Ros at Cooking Up The Pantry caught my attention and tempted me to turn my pickled cherries into muffins. I didn’t follow Ros’ recipe because I wanted to make them gluten free with a strawberry twist too.
Adapted from a recipe at glutenfreegodess
Makes 12 small muffins
- 1/4 cup almond meal
- 1/4 cup coconut flour*
- 1/4 cup buckwheat flour
- 1/4 cup brown rice flour
- 1 tsp Baking powder
- 1/2 tsp Cinnamon
- 1/2 to 1 tsp stevia or other natural sweetener
- 1/2 tsp salt
- 1/4 tsp baking soda
* I’ve read that coconut flour is especially good in baking for attracting moisture and creating a lovely texture. I use coconut flour in my paleo bread for the same reason.
- 1/4 cup shredded zucchini, squeezed of excess water
- 1/2 tsp vanilla extract
- 1 tbsp chia seeds, soaked for 15 mins in 2 tbsp water
- 2 eggs, lightly beaten
- 1/4 cup milk
- 1 cup of mixed strawberries and cherries, chopped
- 30ml olive oil or macadamia oil
- 30ml apple cider vinegar
- Sieve all of the dry ingredients into a large bowl. Reserve 12 pieces of strawberry.
- Pre-heat the oven to 175C and line a 12 case muffin tin with baking paper.
- Add the zucchini, strawberries, cherries, oil, vinegar, vanilla extract and remaining strawberries and cherries to another bowl.
- Mix through the soaked chia seeds thoroughly to avoid them clumping.
- Carefully fold the lightly beaten eggs into the bowl of wet ingredients.
- Pour the wet ingredients into the dry ingredients (this creates a more even distribution than pouring the dry into the wet).
- Carefully fold the ingredients together whilst slowly pouring in the milk.
- Using two spoons transfer the mixture to muffin cases – filling each case 3/4 full to allow for rising.
- Top each muffin with a piece of the reserved strawberry.
- Bake in the centre of the oven for around 30 minutes. Once cooked transfer to a wire rack to cool.
Serve with creamy Greek yoghurt
By Laura (Feast Wisely)
You may also like:
- Banana & oat cookies – no added sugar
- Banana Veggie muffins (GF)
- Ginger & apple muffins
- Tiramisu – with extra chocolate (& no added sugar)