Since writing my ebook I have decided to continue experimenting and tweaking recipes. I had some Strawberries that I had frozen for future use.
I put together as many ingredients as I could find but still low in fat. Regular muffins use oil or butter so the replacement was Greek yogurt, instead of refined sugar I used honey, cacoa nibs instead of chocolate chips.
I did the usual mixing the dry ingredients in the bowl first, made a well adding beaten eggs followed by the remaining ingredients. Mixed the ingredients with a wooden spoon, (you can use a spatula ) until combined. The tip is not to over mix so you don’t end up with rubbery muffins.
Pour the mixture into muffin tins, baked for 20 minutes.
I forgot to mention that I added grated orange zest at the last minute, squeezing the juice of the orange into the mixture as well. The muffins turned really well, I had one almost straight away and it was delicious. I will be freezing the remaining batch.
Gluten Free Strawberry Orange Coconut muffins
1 cup plain (all purpose) flour – gluten free or wholemeal
1 cup Spelt flour
2 teaspoons baking powder
1/2 cup shredded coconut
1 teaspoon cinnamon
1 orange zest
2 eggs beaten
1/4 cup honey
1 cup strawberries
Juice of 1 orange
1 teaspoon vanilla extract
In a bowl, whisk the dry ingredients, make a well in the centre.
Add the wet ingredients into the bowl, combine all the ingredients (expect strawberries and cacao nibs) but don’t overmix or the muffins will come out rubbery, then fold in strawberries gently.
Pour the mixture into the muffin tin, top with the cacoa nibs.
Bake in the oven for 20-30 minutes at 350 degrees. Cool on the rack for 10 minutes and eat straight away or store in the fridge for a week or freezer for 2 months.
Reheat the muffins (if not eating on the day you made them) for 2-3 minutes. If taken out of the freezer allow to thaw thoroughly before reheating.