Baking Instructions

• Preheat your oven to 375°F.
• Line a standard 12-cup muffin tin with grease-proof muffin liners, spray the liners with cooking oil spray, and set the tin aside.
• In a 4 cup measuring cup or other medium-size bowl with pour spouts, whisk together the milk, butter, eggs, granulated sugar, and brown sugar. Set the mixture aside.
• In a large mixing bowl, place the flour blend, xanthan gum, baking powder, and salt, and whisk to combine.
• Create a well in the center of the dry ingredients and pour in the wet ingredients. Mix until just combined. The batter will be thick but not stiff.
• Add the chopped strawberries and fold them gently into the batter, trying not to squish the berries.
• Fill the prepared wells of the muffin tin completely full with batter. You should have 12 muffins.
• With wet fingers or a wet spoon, smooth any really uneven bits of batter in the middle wells to distribute the batter more or less evenly.
• Chop 2 optional extra strawberries and distribute evenly on top of batter in each well. Press down gently to help them adhere.
• Sprinkle the optional coarse sugar lightly on top of the batter in each well.
• Place the muffin tin in the center of the preheated oven.
• Bake until the tops are lightly golden brown and a tester comes out clean when inserted into the center of the middle muffin (about 25 minutes).
• Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes.
• Gently lift each muffin out of the tin, and transfer it to a wire rack to allow it to cool completely.