With my sister and nephew in town from Wagga Wagga and Canberra, and my brother's family over from Botany, I cooked up a batch of lemon strawberry muffins on Sunday morning.
The recipe was from Jody Vassallo's Wheat and Gluten Free book, which is endorsed by Coeliac Society of Australia.
The lemon strawberry muffins were a big hit with the family, so I will be making them again. Here is Jody Vassallo's recipe:
Lemon Strawberry Muffins
Ingredients: 300g strawberries, hulled, 300g gluten-free self-raising flour, 170g caster sugar, 30g baby rice cereal, 3 teaspoons lemon zest, 375g skim or no-fat milk, 2 eggs lightly beaten, 2 tablespoons vegetable oil.
1. Preheat oven to 200 degree Celsius. Line a 12 x 1 third cup capacity muffin pan with muffin cases.