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Strawberry Muffins

Yield: 8 muffins

Season to harvest: Spring


1/4 cup quinoa flour

1/4 cup amaranth flour

1/4 cup white rice flour

1/4 cup brown rice flour

1/2 cup sorghum flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup extra light olive oil

1 egg

2/3 cup milk

1 cup fresh strawberries, roughly chopped

4 strawberries, halved


Preheat oven to 400° F. Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder. Place olive oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Add in flour mixture. Fold in strawberries. Fill muffin cups right to the top.

Cut 4 strawberries in half & roll in sugar. Add one half to the top of each muffin.

Bake for 25 to 30 minutes in the preheated oven (until toothpick comes out clean). Do not put toothpick through strawberry topper, go beside it in towards center of muffin.

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