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| Gluten Free Double-Berry Sunrise Muffins |
| photo by recipe author |
Servings: 12
Preparation Time: 30 minutes
Muffins:
- 1/2 cup whole sugar
- 2 tablespoons orange juice
- 1/4 cup butter, melted
- 1 egg
- 2 cups gluten-free flour*
- 2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2/3 cup coconut milk**
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries, chopped
Topping:
Muffins:
In a mixing bowl, cream together sugar, orange juice and butter. Add in egg and beat until combined. Slowly add in flour, baking powder and salt. Pour in milk until just combined.
Fold in berries.
Fill greased or lined muffin tins about 2/3 full with batter.
Topping:
In a small bowl, combine topping ingredients and mix with a fork until crumbly. Sprinkle over each muffin.
Bake at 400 °F for about 20 minutes or until slightly brown and toothpick comes out clean.
*Gluten Free Flour Mix:
Makes 3 cups
Mix all ingredients together and use as directed.
**For the freshest coconut milk make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!
