About Me

Welcome to my blog - my ramblings about trying to find healthy, affordable gluten free food in St. John's, NL.
Despite being gluten free, I love to try new products and am always interested to hear about new places to eat.
I try to help the environment and purchase organic products where possible.

Enjoy :)

Tuesday, 2 July 2013

Gluten Free Strawberry Muffins - Recipe

Seeing how yesterday was Canada Day, I made something a little festive - Strawberry Muffins. These are awesome, quick and healthy! I adapted the recipe slightly and used a little less sugar - they still tasted awesome and were light, fluffy and not dry :) 

 Ingredients: 
  • 1/2 Teaspoon Baking Soda
  • 2 1/2 Cups Gluten Free Oats
  • 1/3 Cups Sugar 
  • 1 Cup Greek Yogurt, Plain (I used Sour Cream because that was all I had - it was greek and it turned out fine!)
  • 2 Eggs
  • 1 1/2 Teaspoon Baking Powder
  • 2 Cups Strawberries, Diced

Instructions: 

1. Preheat oven to 400F. Spray muffin tins with cooking spray or line with foil liners. (The recipe says not to use paper, but I used "If you Care" liners and they were perfectly fine. 
2. Add all ingredients minus the strawberries to a food processor and blend until smooth. 
3. Pour in a large bowl and fold in strawberries. 
4. Distribute evenly over 12 muffins. 
5. Bake for 22-25 minutes until toothpick comes out clean. 

Enjoy!!! 

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5 comments:

  1. Anonymous4 July 2013 at 13:58

    I've tried these muffins and they are super delicious.

    ReplyDelete
  2. Anonymous5 July 2013 at 20:10

    What brand is the Greek sour cream did you use? I dont recall ever seeing that before. Also, what fat percentage?

    ReplyDelete
  3. Unknown5 July 2013 at 21:22

    Skotidakis is the brand from Costco - they only have one kind I think. It's 9% and has 40 calories and 3 grams of fat per 2 tablespoon serving.

    ReplyDelete
  4. Anonymous8 July 2013 at 06:04

    Oh. Ok. I don't have a membership there. Just curious: how is Greek sour cream different from the regular stuff?

    ReplyDelete
  5. Unknown8 July 2013 at 07:51

    It's thicker - it has the same consistency as greek yougart.

    ReplyDelete

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