Strawberry and Cherry Muffins

If you’re a fan of fruit desserts and are looking to use up some fresh strawberries and cherries, this recipe is perfect for you.

It’s gluten free, refined sugar free, and filled with nutritious fruits.

BENEFITS OF STRAWBERRIES:

Contain fibre, both the soluble and insoluble kind. These fibres are important for feeding the good bacteria in your gut and keeping your digestive system healthy. They are high in vitamin C, an important antioxidant for immune health, and also contain folate, manganese, and potassium. ⁣

BENEFITS OF CHERRIES:

packed with fibre, cherries help to promote regular bowel movements and fuel the beneficial bacteria in your gut. Cherries also contain antioxidants and anti-inflammatory compounds, including vitamin C and polyphenols, plant chemicals which help to reduce cellular damage and inflammation. ⁣

INGREDIENTS

  • 1 ½ cups of All Purpose Gluten Free Flour (I use Bob’s Red Mill)

  • ½ cup of Unsalted Butter, at room temperature

  • 1 tsp of Baking Powder

  • ¼ tsp of Salt

  • 3/4 cup of Strawberries, roughly chopped

  • 1/4 chopped cherries

  • Zest and Juice of 1 Orange

  • 1/2 cup of Coconut Sugar

  • 2 Eggs

INSTRUCTIONS

  1. Preheat your oven to 350 degrees, grease a 12 piece muffin tin with butter and set aside.

  2. In a small bowl, mix together the flour, baking powder and salt.

  3. In a small bowl, toss together the chopped strawberries and cherries with about ¼ cup of the flour mixture, and set aside.

  4. In a large bowl, cream together the butter, sugar and eggs, add the orange juice and zest. Combine well.

  5. Add in the dry ingredients and mix it just enough to incorporate everything together but make sure to not over mix - this will make the muffins tough instead of fluffy.

  6. Fold in the chopped strawberry and flour mixture.

  7. Using a large ice cream scoop, fill the muffin tin.

  8. Bake for 20 to 22 minutes or until a toothpick comes out clean when inserted in the center.

  9. Let me cool before serving. They can be stored in the fridge for a week.

Laura Gutierrez