Lucinda Miller is the fairy godmother of child nutrition. A Naturopath, Iridologist, Herbalist & Functional Medicine Practitioner, Lucinda takes a scientific and holistic approach to identifying health problems. She recently released her book The Good Stuff full of tasty recipes that go down a treat! Her strawberry cupcakes are the perfect after-school snack to help to curb any hangry (hungry and angry!) moments.
They are naturally gluten-free made from 50:50 sorghum flour and brown rice flour and can easily be made dairy free if you swap the butter for an organic dairy-free spread.
Prep time: 10 minutes
Cook time: 12 minutes
- 110 grams of butter or dairy-free spread.
- 2 eggs.
- 55 grams of sorghum flour.
- 55 grams of brown rice flour.
- 1 teaspoon of baking powder.
- 75 grams of coconut palm sugar.
- 1/4 teaspoon vanilla powder. You can also use vanilla essence.
- A tablespoon of honey. Runny honey is best.
- 100 grams of strawberries.
- Set your oven to a 180-degrees.
- Gently melt the butter in a small saucepan on your hob.
- Whisk the eggs with an electric mixer until frothy and thick.
- Add the coconut palm sugar, honey and vanilla to the egg and whisk until combined.
- Fold in the flour, baking powder and melted butter gently until all the ingredients are combined and you have a smooth batter.
- Hull the strawberries and leave four or five strawberries aside to slice and use as decoration. Blend the rest of the strawberries in a high speed blender into a pulp and fold into the batter gently so that you get a lovely strawberry and cream marbled effect.
- Place paper muffin cases into the holes of a 12 hole muffin tin and spoon the mixture into each muffin case to about two thirds full.
- Pop a slice of strawberry in the middle and on the top of each muffin.
- Cook for 12 minutes in a 180 degree oven until slightly golden brown on top.