Strawberry Cornmeal Muffins *both vegan and non*

Found on The Copy Cat Cook

Vegan/Gluten-free Version

1 cup cornmeal
½ cup brown rice flour
¼ cup coconut flour
¼ cup tapioca flour
½ cup granulated sugar
2 tsp baking powder
1 tsp xanthan gum                                                                                                                                                                                                           ½ teaspoon salt
Egg replacer equal to one egg
¼ cup oil
1 cup almond milk
1 cup chopped strawberries, plus 1/2 cup for garnish

In a large mixing bowl, combine cornmeal, flours, sugar, baking powder, xanthan gum and salt. Add egg replacer, oil and milk, stirring until just combined. Fold in one cup chopped strawberries.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400 degrees F for 20-25 minutes or until done. Allow the muffins to cool before removing from the muffin tin.

Found on Eating out Loud

Non Vegan/Gluten-free Version

1 cup cornmeal
1 cup flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1/4 cup oil
1 cup milk
1 cup chopped strawberries, plus 1/2 cup for garnish

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. Add beaten egg, oil and milk, stirring until just combined. Fold in 1 cup chopped strawberries. I used smaller berries and simply cut them in half. I suggest chopping the berries no larger than 1/2″.

Fill muffin cups 3/4 full, then garnish with a few chopped berries. Bake at 400F (200C) for 20-25 minutes or until testing done.

Allow the muffins to cool before removing from the muffin tin. I ran a sharp knife around the edge of each muffin, then popped them out of the tin.