Gluten Free Strawberry Mint Muffins

18 Jun

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

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.


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