Lately the wonderful Good Cook Bloggers have been talking about Bread. Oh how I love bread! And one of them has created a recipe book called “Make Ahead Bread: 100 Recipes for Bake-It-When-You-Want-It Yeast Breads“. So it inspired us to give some bread recipes a go! Now Donna over at Cookistry has some amazing recipes! So it is only right for her to create a cook book!
Right now you preorder this cookbook from Amazon. Plus when you do preorder Donna’s book, Good Cook will send you a free loaf pan! All you have to do to redeem your pan is enter in the preorder information HERE.
So in celebration for this wonderful event and because I had received some strawberries to try out from Wyman’s (you can view that review HERE). I thought I would make Strawberry Muffins. I am in love with my Good Cook Muffin pan so any excuse to use it is good for me! Now, I will confess- this recipe is not 100% my own. My daughter has been wanting to make a recipe out of her Strawberry Shortcake cook book. In it was recipe for Blueberry Muffins. So I converted it to Gluten Free and used Strawberries instead!
So here is what you need:
- 3 cups of flour- I used Betty Crocker Rice flour- do not pack into the cup
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt *I omit this because my flour blend has salt in it*
- 1 1/2 cups sugar
- 2 eggs
- 2 cups milk
- 1 stick melted butter
- 2 cups chopped strawberries
First in a medium bowl mix together the flour, baking powder, baking soda, and salt.
In another bowl mix together, sugar, eggs, milk and butter.
Slowly add the flour mixture to the milk mixture until well blended.
With a wooden spoon slowly add in your strawberries and mix well!
Spoon into a prepared muffin pan until 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean.
This makes about 30 muffins!
Simple and easy and fun for the kids to help with! Be sure to check out some of the other great bread recipes listed below! Also don’t forget to preorder Donna’s book!
~I am receiving a credit from Good Cook in exchange for promoting the book. Regardless this recipe is one I wanted to share for everyone to enjoy! ~