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1 cup brown rice flour*1/2 cup cornmeal
1/2 cup coconut flour*
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons arrowroot
1/2 teaspoon salt
1 cup unsweetened almond milk
2 tablespoons apple cider vinegar
1/4 cup safflower oil
1/3 cup maple syrup
2 teaspoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
1/3 cup sugar
2 tablespoon fresh lavender, minced
1/2 cup strawberries, finely chopped
3 strawberries, greens removed & quartered
Preheat an oven to 350 degrees. Prepare a muffin tin with liners or spray lightly with nonstick cooking spray.
Whisk the brown rice flour, cornmeal, coconut flour, baking powder, baking soda, arrowroot and salt together in a large bowl.
Whisk the almond milk and vinegar together in a smaller bowl until they begin to bubble. Add the safflower oil, maple syrup, vanilla, lemon zest and juice and sugar. Whisk together with the almond milk vinegar mixture until well combined.
Mix the wet ingredients into the dry ingredients, stirring, until well combined.
Fold the minced lavender and finely chopped strawberries into the batter. Spoon the batter equal amounts into the muffin tin cups.
Top each muffin liner with one strawberry quarter, pressing down lightly. Bake for 22-25 minutes, or until a toothpick comes out dry. Enjoy!
*Found in health food stores of the flour section of some grocery stores.