Gluten Free Strawberry Mint Muffins

Ingredients:
1¼ cup plus 1 tablespoon Domata Living Flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
1 egg
3 tablespoons butter, melted and cooled
1 cup sour cream
1 teaspoon vanilla
½ teaspoon lemon zest
1 teaspoon fresh mint, finely chopped
1 cup strawberries, chopped

Directions:
In a medium-sized bowl, sift together the 1¼ cups flour, baking powder, baking soda and salt. Set aside. In a sandwich-size plastic baggie or small bowl, toss strawberries with 1 tablespoon flour and set aside. In a large bowl, cream the egg, butter and sugar. Once smooth and pale yellow in color; add the sour cream, vanilla and lemon zest. Gradually incorporate the dry ingredients until just combined. Then, fold in the mint and strawberries. Fill paper-lined muffin cups ¾ full and bake for approximately 35 to 40 minutes in a 350 degree Fahrenheit oven. Remove from pan and allow to cool on a wire rack.

Gluten Free Mini Dutch Baby – (German Pancakes)

Ingredients

• 1 cup milk
• 6 eggs
• 1 cup Domata Recipe Ready gluten free flour
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 tsp. orange zest (optional)
• 1/4 cup butter, melted

Directions

1. Preheat oven to 400 degrees F.  Blend first six ingredients (milk thru orange zest) in a blender.
2. Blend in butter a little at a time, in order to temper the eggs.
3. Grease muffin tins and fill cups slightly less than ½ full.  Bake for 15 minutes, or until puffy and golden on top.
4. Serve with your favorite toppings.  (I used a berry sauce and sprinkled powdered sugar.)