2 cups local strawberries, washed with tops cut off
1/3 cup pure maple syrup
2 tbsp coconut oil
1 omega-3 egg
1 tsp pure vanilla
1 cup millet flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
Preheat oven to 350 F. Add 1.5 cups of strawberries to a food processor and pulse until smooth. Add in coconut oil, vanilla and maple syrup and blend. In a medium bowl add millet flour, baking soda, baking powder, sea salt and whisk. Add in the strawberry mixture and the egg. Whisk together.
Chop 1/2 cup of strawberries into small pieces and add to the batter. Pour batter into muffin lined tin. Bake on middle rack for 20-22 minutes or until toothpick is dry and muffins are golden brown. Chill before adding icing. Makes 9 (full sized muffins).
Strawberry Coconut Icing Ingredients:
1 can of full fat coconut milk (hardened part only) save the liquid for another recipe!
6-7 medium local strawberries, washed with tops cut off
1 tbsp pure maple syrup
Leave a can of coconut milk in the fridge overnight. Take the top fat portion of the coconut milk and add to a bowl. Add strawberries to food processor and pulse until smooth. Add strawberries to the bowl and whip cold coconut milk with an electric hand mixer. Coconut milk needs to be cold when whipping or it will not become creamy. Chill in the fridge. Add icing to cupcakes when they are chilled.