I hate to share this, but I made these muffins on Thursday, and they're all gone now! But, I did bring a few to my neighbors, so Tim and I didn't eat them all.
1 cup sorghum flour (or quinoa flour)
1 cup brown rice flour
1 teaspoon salt
2 teaspoons baking soda
1 cup turbinado sugar (or regular)
1 1/2 cup mashed strawberries (a few less than 16 oz.)
2/3 cup canola oil
Preheat the oven to 350 degrees. Prepare the muffin tins (grease or line). I then used a food chopper to pulverize the strawberries. Mix together the dry ingredients. In a seperate bowl, mix together the three wet ingredients. Then add the dry ingredients to the the wet and blend. Do not overmix. Fill the muffin tins and bake for 25 - 30 minutes or until a toothpick comes out clean. Cool on a wire rack.
I must give credit to my mom, since I adapted this recipe from her great banana muffin recipe. Thanks Mom!