Ingredients
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1 1/4 cups rice flour
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1/4 cup potato starch
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1/4 cup tapioca flour
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1/2 teaspoon xanthan gum
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1/4 teaspoon ground cinnamon
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1 teaspoon baking soda
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/2 cup butter or 1/2 cup margarine, softened
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1/3 cup sugar
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2 eggs
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1/3 cup milk or 1/3 cup soymilk
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2 bananas, peeled
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1 1/2 cups strawberries, stemmed and coarsely chopped
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1/2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
- In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
- In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
- Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
- Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
- Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.