Gluten-Free Strawberry Lemon Muffins

By contributing writer Tessa

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING!

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.
Fresh strawberry season gets extended around here when the California ones start to come to market in late winter or early spring. One of my favorite fruits of all times, strawberries are low in sugar and high in antioxidants, vitamins, minerals, and fiber. Even though they can seem like a treat, there are plenty of goodies lurking within!

I wanted to take advantage of these beautiful berries and make a nutritious muffins for picky kiddos. They are easily adapted to dairy free if needed, and different flavor combos could be tried! Great flavors that marry well with strawberries include chocolate, almond, lime, or cinnamon. For this version, I added the sunny flavor of lemon to brighten the taste.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

Gluten-Free Strawberry Lemon Muffins
Serves: 12
 
Ingredients
Dry
  • ¾ cup almond flour
  • ¾ cup tapicoa flour
  • ½ cup brown rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon xanthum gum
  • zest from one lemon
  • 2¼ cups diced strawberries (about 8-10 ounces), divided
Wet
  • ½ cup butter or coconut oil, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Juice from ½ lemon, plus enough yogurt or milk to make ½ cup (I used plain yogurt)
Instructions
  1. Preheat oven to to 350° F and prepare a 12 cup muffin tin.
  2. In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
  3. In the bowl of a mixer, beat the butter and sugar.
  4. Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
  5. Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
  6. Fill muffin cups ¾ full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
  7. Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

You might also like…

The post Gluten-Free Strawberry Lemon Muffins appeared first on The Happy Housewife™ :: Cooking.

  

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Gluten-Free Strawberry Lemon Muffins

By contributing writer Tessa

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING!

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.
Fresh strawberry season gets extended around here when the California ones start to come to market in late winter or early spring. One of my favorite fruits of all times, strawberries are low in sugar and high in antioxidants, vitamins, minerals, and fiber. Even though they can seem like a treat, there are plenty of goodies lurking within!

I wanted to take advantage of these beautiful berries and make a nutritious muffins for picky kiddos. They are easily adapted to dairy free if needed, and different flavor combos could be tried! Great flavors that marry well with strawberries include chocolate, almond, lime, or cinnamon. For this version, I added the sunny flavor of lemon to brighten the taste.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

Gluten-Free Strawberry Lemon Muffins
Serves: 12
 
Ingredients
Dry
  • ¾ cup almond flour
  • ¾ cup tapicoa flour
  • ½ cup brown rice flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • ½ teaspoon xanthum gum
  • zest from one lemon
  • 2¼ cups diced strawberries (about 8-10 ounces), divided
Wet
  • ½ cup butter or coconut oil, softened
  • ¾ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Juice from ½ lemon, plus enough yogurt or milk to make ½ cup (I used plain yogurt)
Instructions
  1. Preheat oven to to 350° F and prepare a 12 cup muffin tin.
  2. In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
  3. In the bowl of a mixer, beat the butter and sugar.
  4. Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
  5. Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
  6. Fill muffin cups ¾ full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
  7. Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.

These gluten-free strawberry lemon muffins with tart bits of strawberries studded throughout are AMAZING! They are easily adapted to dairy free if needed.

You might also like…

The post Gluten-Free Strawberry Lemon Muffins appeared first on The Happy Housewife™ :: Cooking.

  

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This post may contain a link to an affiliate. See my disclosure policy for more information.

One Pot Broccoli Alfredo Pasta

This One Pot Broccoli Alfredo Pasta is an easy, creamy stove top dish that’s perfect for a busy weeknight. Serve it as a delicious side dish or a vegetarian main dish.

This One Pot Broccoli Alfredo Pasta is an easy, creamy stove top dish that's perfect for a busy weeknight. Serve it as a delicious side dish or a vegetarian main dish.

One Pot Broccoli Alfredo Pasta
Serves: 2-3
 
Ingredients
  • 9 ounces penne pasta
  • 1 cup broccoli florets
  • 1½ cups heavy cream
  • 2 cups vegetable broth
  • ¼ cup corn starch
  • 1 tablespoon butter
  • 1 cup Parmesan cheese
  • Salt and pepper to taste
Instructions
  1. In a pot over medium-high heat, boil water with salt and the vegetable broth. Add the pasta and cook as instructed on the packaging.
  2. A few minutes before it’s is done, add the broccoli florets to the pot.
  3. Once the pasta is al dente, discard ¾ of the water and set heat to low.
  4. Add the heavy cream, butter, cornstarch, salt, and Parmesan cheese. Stir and let it simmer for 2 -3 minutes.
  5. Serve on plates and add pepper.
Notes
Add some hot sauce for a spicy kick.

This One Pot Broccoli Alfredo Pasta is an easy, creamy stove top dish that's perfect for a busy weeknight. Serve it as a delicious side dish or a vegetarian main dish.

 

The post One Pot Broccoli Alfredo Pasta appeared first on The Happy Housewife™ :: Cooking.

  

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Cora and Kit: 8 Years

Eight

I guess when you turn eight you get to wear lipstick on your birthday and put on some fake tattoos. ????

It’s hard to believe she was once smaller than Kit! Happy Birthday Cora Jane!

Seven

Six 

coraandkit6

CoraandKit5

See all the Cora and Kit posts here and read her birth story here.

 

The post Cora and Kit: 8 Years appeared first on The Happy Housewife™ :: Real Life.

  

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Paleo Sweet Almond Bread

By contributing writer Tessa

Bread without grains? Seems unlikely, but this Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have if you ever cut grains from your diet! Even if you CAN eat grains, this simple quick bread is delicious in its own right and worthy of a slather of butter and homemade jam!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

This bread toasts beautifully, and the almond flour is subtly sweet all by itself. If you prefer things even more sweet, another tablespoon or two of honey will do the trick! I have also grilled this up as a toasted cheese sandwich – yum!

Whatever you decide to do with it, bake a loaf today. You won’t be sorry!

This Paleo Sweet Almond Bread really satisfies any carb or bread craving you may have. This simple quick bread is delicious!

Paleo Sweet Almond Bread
Serves: 16
 
Ingredients
Dry
  • 2 cups almond flour
  • ½ cup cassava flour
  • ½ cup tapioca flour
  • ⅓ cup flax meal (I used golden)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
Wet
  • 1 cup milk of choice (I like to use at least half kefir, buttermilk, or yogurt)
  • 3 eggs
  • ¼ cup coconut oil, melted (palm shortening or butter would work too)
  • 2 tablespoons honey or a few drops of stevia
  • 1 teaspoon apple cider vinegar or lemon juice ((helps with lift)
Instructions
  1. Preheat oven to 350°F and grease a loaf pan or 4 mini loaf pans.
  2. In the bowl of a mixer, mix the dry ingredients to incorporate.
  3. Mix in the wet ingredients and beat on high speed for 2 - 3 minutes to blend well.
  4. Pour the batter into the prepared pan(s) and bake for about 45
  5. - 50 minutes until a toothpick inserted in the center comes out clean. If the top is browning too much, place a piece of foil lightly over the top.
Notes
White rice flour could be used in place of the cassava flour, but it would no longer be grain-free.

You might also like…

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Planting Your Garden and When to Plant

Even though many areas of the country are still knee-deep in winter weather, thoughts are quickly changing to the warmth and sunshine of spring. Sunny days, no more frosty nights – what’s not to love? Even in the coldest months of the year, though, it’s time to start planning your summer garden. These tips will help you know how and when to plant.

ven in the coldest months of the year, it’s time to start planning your summer garden. These tips will help you know how and when to plant.

Keep a Journal

Planning your garden takes some time, but it really shouldn’t take more than an afternoon. If you haven’t planted a garden before, start a small garden journal. Keep notes of plants and varieties you’d like to incorporate into your space. If you are planning a vegetable garden, order some seed catalogs from online websites. You’ll learn a lot from reading about the different varieties available.

If you had a garden last year, then you probably have notes, or at least thoughts, about what worked well for your space and what you might want to change. Did you find out that 10 zucchini plants were more than your family could deal with?

Did pumpkins take over your yard? Keeping a small notebook with notes is a great way to help plan your garden from year to year. You don’t need to make anything fancy, but have a place to keep all your garden thoughts together. Before planning this year’s garden, read through to see what you might want to change.

Visit the Garden Center

Next, make a visit to your local garden center. This is for several reasons, but the primary one is that they are familiar with your locale and know when the optimum time for planting your garden is, as well as plant varieties that will perform well in your area.

They have a wealth of information and are available to share it with you. They’ll also know if you need to amend your soil or need other kinds of nutrients in your area. They enjoy talking shop.

Focus on the Estimated Last Frost Date

The important date to focus on is the estimated last frost day. Tender young plants will die if exposed to frost. There are some methods to protect them if you get a freak cold day after you’ve planted, though. But there is nothing more infuriating than having to replant your garden because you planted too early!

Start Plants Indoors

To get a jump on the season, you can start some plants indoors before the beginning of the season. Count about eight weeks before that critical last frost date, and start your seeds then. You can plant them in almost anything from newspaper pots to peat pellets to small flower pots. If they have some sunlight, warmth, and water, they will grow.

Starting your own plants from seed will allow you to experiment with types that aren’t readily available, like some of the new developments, or old heirloom varieties. There is a lot of satisfaction in starting your own transplants, and it’s a great way to get the whole family involved in gardening, too. You can order seeds from companies like BurpeeGurney’s, or Baker Creek Heirloom.

Purchase from Your Local Nursery

If this seems like too much work, make a trek back to your local nursery to find out what varieties they have available. Try to find a garden center that raises their own plants instead of buying them from a larger commercial grower. The plants will be adapted to your day length, humidity, and may even already be acclimated to the environment.

Plants that nurseries purchase – like the big box stores – are usually greenhouse grown, under the best growing conditions, and then delivered to your store. They’re usually not the best plants for your region, and are just a generic variety that’s sold everywhere.

Be Ready to Plant

Be ready to plant your garden when all dangers of frost have passed. In temperate climates where frost is not an issue, gardens may be planted any time of the year.

Pay attention to the specific needs of the varieties you’ve picked. Some plants do better in the cooler months with shorter sunlight, and some need the hotter days of summer, along with the longer sunlight to thrive. Remember to jot down a few notes throughout the season so you can fine tune the process next year.

 

 

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