STRAWBERRY COFFEE CAKE MUFFINS

GLUTEN FREE DAIRY FREE STRAWBERRY COFFEE-CAKE MUFFINS

1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

DRY INGREDIENTS
3/4 cup white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon sat

WET INGREDIENTS
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 cup fresh or frozen strawberries, sliced

1) Preheat oven to 375 F

2) In a small bowl, stir together the sugar and cinnamon. Set aside.

3) Prepare the muffins: In a medium bowl, whisk together dry ingredients. Add wet ingredients, folding in the strawberries last. Blend until smooth.

4) Fill prepared muffin pans about half-full. Sprinkle about 1 teaspoon cinnamon-sugar mixture over each muffin. Top with batter to fill cups two-thirds full. Sprinkle an additional teaspoon of cinnamon-sugar mixture on top of each muffin.

5) Bake for 20 to 25 minutes or until golden brown.

6) Remove pan from the oven and place on a wire rack to cool, 2 to 3 minutes. Remove muffins from pan and cool completely on rack.