Strawberry Muffins

Great for breakfast or to take on a trip.

Ingredients:
1/2 cup almond flour
1 cup brown rice flour
1/2 cup sorghum (jowar) flour
1/2 cup millet flour
1/4 cup xylitol
1 tablespoon tapioca starch or arrowroot starch
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
2 large organic free-range eggs, beaten
1/4 cup light olive oil or grape seed oil
1/2 cup plus 1 tablespoon agave nectar (amber is better)
1 tablespoon vanilla
3/4 to 1 cup rice milk, coconut or nut milk, as needed
1 1/2 cups fresh organic strawberries, washed, stemmed, diced

In a large mixing bowl, whisk together the dry ingredients- from the almond flour to the nutmeg. Add in the beaten eggs, oil, agave, and vanilla extract. Beat to begin combining. As the batter is coming together, start pouring in the milk, slowly, a little at a time, and beat to mix thoroughly. When you have added 3/4 cup liquid, take a close look at your batter. It should be soft and slightly thick. Add the rest of the milk slowly, continuing to beat. When the batter looks like a muffin batter, stop adding the liquid. I used a full cup, but some of you in more humid climes might need a tablespoon or two less liquid. This batter isn't super-smooth and sticky (no xanthan gum!). It is not as thin as cake batter. It should look almost puffy.

Stir in most of the strawberries by hand, using a wooden spoon (reserve a portion of the strawberry pieces for the tops).

Spoon the strawberry muffin batter into the twelve lined cups. Stud the tops with strawberry pieces. Don't smooth out the tops- leave them puffy and bumpy.

Bake in the center of a pre-heated oven for 25 to 30 minutes. Note: If your berries are cold, your muffins will take a few minutes longer to bake.

Cool the pan on a rack for five minutes, then turn out the muffins to continue cooling on a wire rack (this keeps them from steaming in the hot pan and getting soggy).

Cook time: 30 min

Yield: 12 muffin