Ingredients
DRY Ingredients:
1 cup Pamela’s gluten Free Baking and Pancake Mix (Paleo option, use almond flour)
1/4 C coconut flour
2 tsp. baking powder
6 Tbsp. Sugar (Used 3 Tbsp. organic cane sugar & 3Tbsp. organic brown sugar)
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg (optional)
Zest of 1 lemon
Pinch of sea salt
WET Ingredients:
1 stick of butter, melted ( or alternative butter, coconut spread for a dairy free option)
1 large egg
3/4 C milk (used Omega Flax, Hemp, Rice Milk blend)
1/4 tsp. lemon extract
1 cup fresh Strawberries (any berries will work too)
Instructions
Pre-heat oven to 350 degrees.
1. Combine all dry ingredients into a medium bowl and set aside.
2. Blend all wet ingredients (except the strawberries) in a bowl.
3. Add the dry ingredients into the wet ingredients. Stir only to incorporate all ingredients with out over mixing.
4. Bake in preheated 350 degree oven for 20-25 minutes.
5. When you take muffins out from oven, while warm, drizzle with lemony glaze.
Lemony Glaze Ingredients and Method:
¼ C fresh lemon juice
1 C powdered sugar
1. Whisk together the lemon juice and the powdered sugar.
2. Drizzle over warm muffins.
Notes
Happy Mother’s Day to all Moms!!!
- Prep Time: 10
- Cook Time: 25