Menu

Gluten-Free Strawberry Muffins

  • Save Recipe
Gluten-Free Strawberry Muffins
  • Prep 10 min
  • Total 35 min
  • Servings 10
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Bisquick® Gluten Free mix provides a simple addition to these warm strawberry muffins – baked to perfection.
Updated Jan 22, 2013

Ingredients

Steps

  • 1
    Heat oven to 375°F. Place paper baking cup in each of 10 regular-size muffin cups.
  • 2
    In medium bowl, stir 1 1/4 cups Bisquick mix and the brown sugar with whisk. Make well in center of mixture. In small bowl, stir milk, butter, vanilla and egg with whisk until well blended. Add to dry ingredients, stirring just until moistened. In small bowl, lightly toss diced strawberries and 1 teaspoon Bisquick mix. Stir into batter; spoon batter evenly into muffin cups.
  • 3
    Bake 10 minutes. Place 1 strawberry slice on top of each muffin. Bake 8 minutes longer or until lightly browned. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each ingredient is gluten free. Products and ingredient sources can change.

Nutrition

127 Calories, 5g Total Fat, 3g Protein, 19g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
127
Total Fat
5g
0%
Saturated Fat
2g
0%
Sodium
158mg
0%
Total Carbohydrate
19g
0%
Dietary Fiber
1g
0%
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved