I baked these last night, in a bit of a hurry, for my little girls lunchbox treat today…I had no butter in the house, so looked up recipes using Olive Oil…I found a recipe for Olive Oil blueberry muffins on an American website…I used Strawberries instead, and they turned out FAB!

Here’s the recipe, adapted from ‘we olive.com’.

If you don’t want/need them to be Gluten Free you can just use regular Self-Raising flour.

p.s. the batter is quite thick! so I added a couple of extra tablespoons of milk and of Olive Oil…it was still quite thick, but more easy to drop into the muffin cases, so just add as much as you think appropriate

STRAWBERRY GLUTEN FREE MUFFINS

Makes 8 – 9 muffins, depending on how much batter you fill the cases with…i filled mine right to the top so they were huge!

1 1/2 cups self-raising flour (Doves Gluten free s/r flour mix or ORGRAN s/r flour mix, or other alternative mix you can find)
3/4 cup golden granulated sugar
1 teaspoon ground cinnamon
1 egg
1/2 cup buttermilk or regular milk (extra 2 tablespoons if required)
1/3 cup olive oil (i used regular olive oil, rather than extra virgin – would recommend adding extra 2 tablespoons, for moistness)
8 – 9 strawberries cut in half

1. Preheat the oven to 175 degrees C (350F). Line muffin cups with paper liners.
2. Stir together the flour, sugar, and cinnamon in a large bowl. In a medium bowl, beat together the egg, milk, and olive oil. Stir the wet mixture into the dry mixture until a batter forms. Scoop the batter into the muffin cups. Push two halves of strawberries into the top of each muffin so that they are at least half-way in. Bake for 15 minutes, check, and if golden and puffy, they are ready, if not add 3 mins. (20-25 mins for regular flour) Let cool. EAT!