This is an I Quit Sugar recipe for raspberry muffins but I just substituted for fresh strawberries. I made 44 mini muffins from this mixture. Went down a treat at our first summer picnic at Wenderholm.
2 c flour (I used spelt)
1/2 tsp salt
3 tsp baking powder
1 c almond milk
1/2 c butter, melted
2 eggs, whisked
1/2 c rice malt syrup
2 cups strawberries, chopped
Preheat oven to 180C. Line a 12-muffin tin or 2 x 12 mini muffin tins with paper cases and/or grease the tins.
In a large bowl sift the flour, baking powder and salt. Mix in milk, butter and rice syrup. Gently mix in the berries.
Pour into the tins and bake for 15-30 min depending on the size of the muffins, until cooked through.
Turn muffins out and cool on a wire rack.