AuthorStacy SaundersCategoryBreads, SnacksDifficultyBeginnerSoft & fluffy muffins
Yields: 12 muffins.
Petite Allergy Treats Basic White GF Blend
Preheat oven to 375°F. Grease a muffin pan with olive oil.
In a medium mixing bowl, combine gf flour, brown sugar, baking powder, xanthan gum, cinnamon, baking soda, and salt. Whisk until fully mixed.
Combine egg yolk, water, oil, apple juice, milk, and vanilla in a small mixing bowl. Whisk until fully combined.
Add wet ingredients to the dry ingredients, stir just until combined, trying not to overmix.
Fold chopped peaches into the batter.
Spoon batter into the muffin pan and cook for 20-22 min, or until a toothpick comes out clean and sides are golden brown.
Let the muffins cool for a couple minutes, then transfer them to a cooling rack. Freeze extra muffins when they are completely cooled.
I adapted these muffins to gluten free the same weekend I made the peach oatmeal muffins. When I'm in a baking mood, I can make 4-6 new recipes in a few days! And then I usually have a lull, where I hardly cook & live off the food in my freezer for a few weeks. That's how it's been the last few weeks, but boy, I am missing these muffins! It only makes 12 and they went fast. I love having something new to snack on, and I love peaches, so these muffins are extra fun for me. Rosie wasn't a huge fan, she prefers peaches all by themselves :), but she said she wants to try them again.
Recipe adapted from Beyond the Coop Peach Muffins
Ingredients
Directions
Preheat oven to 375°F. Grease a muffin pan with olive oil.
In a medium mixing bowl, combine gf flour, brown sugar, baking powder, xanthan gum, cinnamon, baking soda, and salt. Whisk until fully mixed.
Combine egg yolk, water, oil, apple juice, milk, and vanilla in a small mixing bowl. Whisk until fully combined.
Add wet ingredients to the dry ingredients, stir just until combined, trying not to overmix.
Fold chopped peaches into the batter.
Spoon batter into the muffin pan and cook for 20-22 min, or until a toothpick comes out clean and sides are golden brown.
Let the muffins cool for a couple minutes, then transfer them to a cooling rack. Freeze extra muffins when they are completely cooled.