Low Histamine Peach Muffins- GF, DF

Dry

2 cups gf flour blend (see recipe link below)

¾ cup brown sugar

2 tsp baking powder

1 tsp xanthan gum

1 tsp cinnamon

¼ tsp baking soda

¼ tsp salt

Wet

1 egg yolk

2 tbsp water

⅓ cup extra light tasting olive oil

½ cup apple juice

½ cup dairy free milk (macadamia nut milk)

½ tsp vanilla

1 cup peaches, peeled, sliced, & cut into small chunks

Histamine Level: 1

rated a 1 due to vanilla & dairy free milk. Omit vanilla & substitute water for milk for level 0.

If you want to use a whole egg, just omit the 2 TB of water.

Preheat oven to 375°F. Grease a muffin pan with olive oil.

Dry

In a medium mixing bowl, combine gf flour, brown sugar, baking powder, xanthan gum, cinnamon, baking soda, and salt. Whisk until fully mixed.

Wet

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.