Last week they surprised us with fresh-picked raspberries. They were literally the most gorgeous berries I'd ever seen. Our family devoured them that very evening, but I did save a few for these muffins.
Sporting both peach bits and raspberries, these muffins are very moist. I used a whole-grain gluten-free flour mix, but you can make these with whole-wheat flour too. Either way, the whole grains hold up well to the moisture in the fruit.
Enjoy these within a day or two of baking, or pop them in the freezer and keep them for future snacking!
Peach Raspberry Muffins
(adapted from Gluten-Free Baking Classics)
2 cups whole-grain gluten-free flour
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum (omit if making with traditional flour)
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 cup soy or almond milk (use dairy milk if you don't need it to be dairy-free)
6 tablespoons vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 large peach, diced
1/4 cup raspberries
Preheat oven to 375 degrees.
In a large bowl, mix the flour, sugar, baking powder, baking soda, xanthan gum, salt and ginger. Mix well.
In a medium bowl, combine the milk, oil, vanilla and eggs. Combine until the eggs are fully incorporated into the other wet ingredients.
Add the wet ingredients to the dry ingredients. Stir until just combined.
Add the peaches and raspberries.
Line a muffin tin with 12 liners. Add the batter until each liner is about 3/4 full.
Bake 22-27 minutes or until a toothpick inserted in the middle comes out clean.
Enjoy!
Makes 12 muffins.
*The skin of the peach will turn purple during the baking, but tastes perfectly wonderful. If this change in color bothers you, you can peel the peach before dicing and adding to the batter.
Life is sweet,
SPC
1 comment:
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