Gluten-Free Summer Muffins |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
We bought too much produce at the farmers' market, had to come up with a way to use some peaches & raspberries in their short life span. I found a good gluten-free (and egg-free) recipe for raspberry muffins & just customized it. (Much of the customization was due to a lack of baking supplies in the house...) Ingredients:
2 cups gluten-free baking mix (i use pamela's baking & pancake mix) |
1 teaspoon xanthan gum |
1 teaspoon baking powder |
1/2 teaspoon salt |
3/4 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/3 cup canola oil |
2/3 cup oats |
2/3 cup brown sugar |
1/4 cup sour cream |
2 tablespoons butter, melted |
1/4 cup lemonade (i use simply lemonade) |
1 cup fresh peach, diced, mixed with 1/2 t. baking powder |
1 cup fresh raspberry |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare muffin tins (line with papers or spray with no-stick spray).
3. Combine first 6 ingredients (baking mix through cinnamon) in small mixing bowl, set aside.
4. Combine next 7 ingredients (canola oil through peaches) in large mixing bowl.
5. Slowly add dry ingredients to wet ingredients, don't overmix. Fold in raspberries.
6. Fill muffin cups 1/2 to 2/3 full, bake regular size muffins 25-30 minutes, mini muffins 11-14 minutes.
7. High altitude alterations (I live in Denver, did this myself): Add heaping 2 T. baking mix to the 2 cups of baking mix, make the 2/3 cup of oats a heaping 2/3 c., cut baking powder in peaches to 1/4 t.
8. Can be baked in a loaf pan (baking time 40-50 min.), sliced & used with more fresh raspberries & peaches and some fresh whipped cream for a beautiful summer dessert.
|
|