Strawberry Banana Muffins

Strawberry Banana Muffins

Recipe excerpted from:
Moosewood Restaurant New Classics
by The Moosewood Collective
used with permission

These wheat-free, gluten-free muffins are made with the yummy combination of strawberries and bananas. Look for potato starch in the kosher foods section of your market.

Yields 12 muffins
Preparation time: 25 minutes
Baking time: 25 to 30 minutes

1 1/4 cups rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthum gum*
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/3 cup sugar
2 eggs
1/2 teaspoon pure vanilla extract
1/3 cup milk
2 bananas, peeled
1 1/2 cups stemmed and coarsely chopped fresh strawberries

* Xanthum gum is a binding agent, found in health food stores and well-stocked supermarkets. In this recipe, in the absence of wheat gluten, it holds the muffins together.

Preheat the oven to 350°. Lightly oil a muffin tin and fill with paper liners.

In a large bowl, sift together the rice flour, potato starch, tapioca flour, xanthum 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 and 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 to 30 minutes. After about 15 minutes, turn the muffin tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.

Place the muffin tin on a cooling rack for a few minutes, then remove the muffins from the tin and place them on the rack or a platter. Serve warm or at room temperature. Cool completely before storing in an airtight container.

Per 3-ounce serving: 197 calories, 2.8 g protein, 9.2 g fat, 26.6 g carbohydrates, 5.3 g saturated fatty acids, 65.2 mg cholesterol, 341.5 mg sodium, 1.5 g total dietary fiber

Excerpted from Moosewood Restaurant New Classics by The Moosewood Collective Copyright 2001 by The Moosewood Collective. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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