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Gluten Free Dairy Free Strawberry Buckwheat Muffins

<p>Do you need to use different some different gluten free flours? This week's recipe for Gluten Free Dairy Free Strawberry Buckwheat Muffins uses buckwheat, millet and tapioca paired with juicy strawberries.</p>
12 Servings Recipe By

Ingredients

  • 1 cup Buckwheat Flour
  • 1 cup Millet Flour
  • 1 cup Tapioca Flour
  • 1 tablespoon Flaxseed
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 1/4 cups Brown Sugar
  • 1/3 cups Honey
  • 1 teaspoon Vanilla Extract
  • 1/4 cups Vegetable Oil
  • 1/2 cups Milk, Dairy Free
  • 2 individual Egg
  • 1 1/2 tablespoons zest Lemon
  • 2 tablespoons Lemon Juice
  • 1 1/2 cups dice Strawberries

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 218 Calories
  • 7g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 38mg Cholesterol
  • 183mg Sodium
  • 38g Total Carb
  • 2g Fiber
  • 12g Total Sugars (Includes 11g Added Sugars)
  • 4g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Whisk all of the dry ingredients until well blended.
  2. Add the wet ingredients and blend well.
  3. Gently fold in two-thirds of the fresh strawberry pieces.
  4. Divide batter into well oiled or lined muffin tins, filling batter to the rim of the tins.
  5. Top batter with a few of the leftover strawberry pieces for some beauty.
  6. Bake in preheated 350 degree F oven for 30 minutes.
  7. Allow muffins to cool completely on a cooling rack.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Whisk all of the dry ingredients until well blended.
  2. Add the wet ingredients and blend well.
  3. Gently fold in two-thirds of the fresh strawberry pieces.
  4. Divide batter into well oiled or lined muffin tins, filling batter to the rim of the tins.
  5. Top batter with a few of the leftover strawberry pieces for some beauty.
  6. Bake in preheated 350 degree F oven for 30 minutes.
  7. Allow muffins to cool completely on a cooling rack.
  8. Divide muffins among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Enjoy at room temperature.

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