Strawberry & Cream Muffins: Gluten, Nut, & Egg Free with Dairy Free Option

By SpartyGreenMom

Ingredients

• 3/4 cup soft butter (if you are dairy free use soft lard or coconut oil)
• 1/4 - 1/3 cup organic pure cane sugar or sucanat (honey could work I think)
• 2 flax eggs (if you can handle eggs use 2 eggs!)
• Juice of one lemon
• 1 cup sorghum flour
• 1 cup white rice flour
• 1 cup tapioca flour
• 1 tsp aluminum free baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 1/2 cups whole sour cream (if you are dairy free use whole coconut milk yogurt)
• 1 1/2 - 2 cups fresh strawberries, chopped.

Details

Servings 16
Adapted from raisinggenerationnourished.com

Preparation

Step 1

1. Blend the butter, sugar, flax eggs, and lemon juice with a hand beater until just combined.

2. Add the rest of the ingredients EXCEPT the strawberries, and beat.

3. Add the strawberries and fold in.

4. Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 for 25-30 minutes.
Check around that 20 minute mark in case our ovens run differently.

Make 16-18 good sized muffins. Make them smaller to get 2 dozen.

They freeze great!

Use any type of berry that is in season!!