Gluten-Free Goodies

Gluten-free Strawberry Cream Cheese Muffins

A yummy recipe for gluten-free muffins. You can substitute any fruit you'd like and it's good with the cream cheese and without. I have also added oatmeal to some of my batches and it gives the muffins a nice texture. Adapted from the Better Homes and Gardens cookbook.

Recipe:

1 c brown rice flour
1/2 c white rice flour
1/4 c gluten-free cornstarch (I use Argo)
1 tsp non-flavored gelatin
1 1/2 tsp xantham gum
1/3 c brown sugar
1/2 tsp cinnamon
2 tsp baking powder
1/4 tsp salt
1 beaten egg
3/4 c sour milk or buttermilk
1/4 c cooking oil
1/2 pkg. of softened cream cheese
1/2 pint of fresh or frozen strawberries
1/2 c gluten-free oatmeal (optional)

*Preheat oven to 400 degrees.

1) Mix brown rice flour, white rice flour, cornstarch, gelatin, xantham gum, baking powder and salt in medium bowl with a whisk.
Add brown sugar and cinnamon and mix until well incorporated.
2) In separate bowl, beat egg, milk and cooking oil.
3) With flat beater attachment, mix dry ingredients into the wet ingredients. Should look like cookie dough at this point.
4) Fold in 1/2 package of softened cream cheese and 1/2 pint of fresh or frozen strawberries. If desired, mix in oatmeal.
5) Using a 1/4 measuring cup, scoop dough into muffin pan greased or lined with muffin cups.
*Optional: Top with streusal topping (3 tbsp gluten-free cornstarch, 3 tbsp brown sugar, 1/4 tsp cinnamon mixed together. Then cut in 2 tbsp of butter until forms crumbs.)
6) Bake at 400 degrees for 18-20 minutes. Tops should be slightly browned. Cool and serve warm.