You might think that I have run out of muffin recipes to test. Not so! It is peach season and this year’s crop is very flavorful so I wanted to try using them in muffins. This recipe is my version of peach muffins from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics. They are perfect in texture and totally yummy. I got my peaches from Bechdolt’s Orchards, just south of Hellertown on Rt 412.
I used coconut palm sugar for this recipe; it has a very low hypoglycemic index rating which is super for keeping my blood sugar even. It does make them a bit brown in color and a touch drier so I usually add a tbsp of extra milk. I do sprinkle them with a bit of chunky sugar just before baking. I feel no guilt; these muffins are low fat, low sugar and totally yummy!
Do freeze any you won’t eat in 2 days in a ziplock freezer bag as diced peaches in muffins shorten the storage time because they are so moist. These treats defrost great; about 25 seconds on one-third power does the trick. They make super school or work snacks and I sometimes take a couple on a hike, wrapped carefully so they don’t turn into crumbs on the way up the mountain! I don’t bother to defrost them before leaving; they do that all on their own in about an hour.
This batter is kinda lumpy looking but that is the chunks of peaches in it. It may not look wildly appetizing but the results will be delicious once baked into muffins.
Peachy Keen Muffins
2 cups brown rice flour mix (see below)
2/3 c granulated sugar (preferably coconut palm sugar)
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp xanthan gum
¼ tsp salt
½ tsp ginger (I may up this next time to make it more zingy)
1/4 tsp cinnamon
2 c diced ripe peaches (no juice)
2 lg eggs beaten
½ c milk (plus 1 tbsp. if you use the palm sugar)
½ c canola oil
½ tsp vanilla extract
Directions: Heat oven to 350, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 14-16 muffins.
Mix all dry ingredients in bowl of stand mixer or big bowl
Add diced peaches; stir to coat them with dry mix
Combine milk, vanilla and oil. Beat in eggs. Add liquids to big bowl; stir until well blended.
Fill muffin pans 2/3 full. Sprinkle with coarse sugar. Bake 18-22 min until golden brown. Do not overbake or they get dry. Remove immediately from the pans and cool on a rack. Freezes well for up to 3 weeks. Keeps in tight cookie jar for maybe two days.
Brown Rice Flour Mix (aka King Arthur GF All Purpose Flour; it is the same)
2 c brown rice flour
2/3 c potato starch (not potato flour)
1/3 c tapioca flour