STRAWBERRY AND WHITE CHOCOLATE MUFFINS https://thesourcebulkfoods.com.au/wp-content/uploads/2022/01/Warrior-Within_Website_Gluten-Friendly.jpg Gluten Friendly, Lunch, Snacks MUFFINS 150g wheat free plain flour 120g almond meal 2 tsp baking powder 1/2 tsp bicarb soda 125g organic raw sugar 2 free range eggs 250mL milk of choice 125g butter, melted 1 tsp vanilla extract 160g Lindt white chocolate, roughly chopped   FIRST WAY 150g dried strawberries, roughly chopped   SECOND WAY 80g dried mango cheeks, diced 100g tinned pineapple pieces, chopped and squeezed of excess liquid 50g organic fine coconut Preheat oven to 180°C (160°C fan forced) and prepare muffin pans. Sift the flour, baking powder and bicarb soda into a large bowl. Add the almond meal and raw sugar then stir together. In a separate bowl, lightly beat the eggs and then add the melted butter, milk and vanilla. Pour the liquid ingredients into the flour mixture and stir until just combined. Gently fold through the strawberries and white chocolate, taking care not to over mix. At this stage, the batter can be spooned into the muffin tins, filling two-thirds to the top. If you would like to make the muffins two ways, fill half the pans using half the prepared batter and then add the mango, pineapple and coconut to the rest and fill the remaining pans. Place pans in the oven. Bake mini muffins for 8-10 minutes and large muffins for 20-25 minutes, until golden and cooked through. Allow to rest in pans for 5 minutes then transfer to a wire rack to cool completely. Store in an airtight container for up to five days or freeze for up to three months. PT30M

STRAWBERRY AND WHITE CHOCOLATE MUFFINS

DOWNLOAD RECIPE

STRAWBERRY AND WHITE CHOCOLATE MUFFINS

Feed the warrior within with these gluten-friendly Strawberry and White Chocolate Muffins! The recipe has two-ways that you can enjoy this gluten-friendly treat!
For kids’ lunchboxes, use a 24 cup mini muffin pan or for larger treats, use a 12 cup regular muffin pan. Alternatively, make half of each size to suit the whole family.

INGREDIENTS

MUFFINS
150g wheat free plain flour 120g almond meal
2 tsp baking powder
1/2 tsp bicarb soda
125g organic raw sugar 2 free range eggs
250mL milk of choice 125g butter, melted
1 tsp vanilla extract
160g Lindt white chocolate, roughly chopped

 

FIRST WAY
150g dried strawberries, roughly chopped

 

SECOND WAY
80g dried mango cheeks, diced
100g tinned pineapple pieces, chopped and squeezed of excess liquid

50g organic fine coconut

TIME

30 Minutes

SERVES

12 Regular Muffins / 24 Mini

DIFFICULTY
METHOD

Preheat oven to 180°C (160°C fan forced) and prepare muffin pans.

1

Sift the flour, baking powder and bicarb soda into a large bowl. Add the almond meal and raw sugar then stir together.

2

In a separate bowl, lightly beat the eggs and then add the melted butter, milk and vanilla. Pour the liquid ingredients into the flour mixture and stir until just combined. Gently fold through the strawberries and white chocolate, taking care not to over mix.

3

At this stage, the batter can be spooned into the muffin tins, filling two-thirds to the top.

4

If you would like to make the muffins two ways, fill half the pans using half the prepared batter and then add the mango, pineapple and coconut to the rest and fill the remaining pans.

5

Place pans in the oven. Bake mini muffins for 8-10 minutes and large muffins for 20-25 minutes, until golden and cooked through.

6

Allow to rest in pans for 5 minutes then transfer to a wire rack to cool completely.

Store in an airtight container for up to five days or freeze for up to three months.

7

Lunch

WHERE TO

FROM HERE?

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