ROASTED STRAWBERRY CORNMEAL MUFFINS
Being home for the weekend, I always take advantage of a bigger kitchen than what I have in Manhattan. My mom bought a ton of strawberries, and I knew that they were going to become overripe before anyone ate them so I decided to make a big batch of muffins that I could freeze and my dad could bring to work.
I think we need to use cornmeal more. It adds such a unique density, and earthy flavor to baked recipes and it's gluten free! I was inspired by Minimalist Baker's Blackberry Cornmeal Muffin recipe, but I tweaked it a bit because of the ingredients I had on hand.
- 1 pound of fresh strawberries, sliced up
All you have to do for these is lay them out on a parchment paper lined sheet, and bake at 325 for about 45 minutes. That's it! When they're done set them aside.
- 2 eggs
- 1/4 cup of almond milk
- 3/4 tsp apple cider vinegar
- 1 tsp baking powder
- 1/2 cup honey
- 1/4 cup olive oil
- 1 tsp vanilla
- 3/4 cup unsweetened apple sauce
- 1/4 tsp salt
- 1/4 cup coconut flour
- 1 cup cornmeal (I used coarse, but you can use any kind)
- 1 cup GF flour
Preheat your oven to 350, and line a muffin pan. Mine made 10 large muffins.
Mix together the eggs, almond milk, vinegar, honey, olive oil, vanilla, and apple sauce until well combined.
On the side, whisk together the baking powder, cornmeal, coconut flour, and gluten free flour. Add to the wet mixture.
Mix in the roasted strawberries. I use an ice cream scoop at this point to get them all into the tins. It makes it a little cleaner and easier.
Bake for 30 minutes, and enjoy!