I recently bought several pounds of strawberries on sale that I was unable to finish before they lost their freshness. I frantically chopped them before they spoiled and stuck them in the freezer, waiting until I found the perfect strawberry recipe.
Many muffin recipes are unremarkable, only made once and then never considered again. That won’t be the case with this one, because these were absolutely delicious. The original author described them as ‘glorious’, and though my iteration isn’t the same since I made a number of substitutions, I think that ‘glorious’ is the perfect word to describe them.
These muffins were moist and soft, with a bit of strawberry flavour in each bite. I usually prefer my muffins sugary, but I actually liked how these were less so, relying on the fruit for their sweetness. The coconut flour I added complemented the cornmeal really well – next time I may use a full cup of it.
If you wanted, you could try another type of berry in here, eliminate the fruit entirely and have them as biscuits, or create a more savory version with cheddar cheese or sun-dried tomato. Any other ideas?
Strawberry Cornmeal Muffins
From Eating Out Loud
1 cup cornmeal
½ cup brown rice flour
¼ cup coconut flour
¼ cup tapioca flour
½ cup granulated sugar
2 tsp baking powder
1 tsp xanthan gum ½ teaspoon salt
Egg replacer equal to one egg
¼ cup oil
1 cup almond milk
1 cup chopped strawberries, plus 1/2 cup for garnish
In a large mixing bowl, combine cornmeal, flours, sugar, baking powder, xanthan gum and salt. Add egg replacer, oil and milk, stirring until just combined. Fold in one cup chopped strawberries.
Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400 degrees F for 20-25 minutes or until done. Allow the muffins to cool before removing from the muffin tin.