1 1/2cupsfresh strawberrieshulled and finely chopped
1teaspoonSilk Unsweetened Vanilla Almondmilk
Preheat your oven to 375 degrees. Grease a 12 cup muffin tin or line with paper liners.
In a medium bowl, whisk together the flours, sugar, baking powder, salt and cinnamon. Set aside.
In a small bowl, whisk to beat the eggs lightly. Add the almond milk, yogurt and vanilla. Whisk to combine.
Pour the milk mixture into the dry ingredients and stir just until combined. Add the strawberries and fold in gently.
Divide the batter between the 12 cups. Bake in the oven for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins in their tins for about 5 minutes. Remove and cool completely on a wire rack before glazing.
Prepare the glaze by combining the ingredients in a small bowl. I like to dip the tops into the bowl of glaze, then allow them to dry on the rack. (Who am I kidding? I usually eat one as soon as it leaves the bowl!)
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com