Recipe: Gluten-free peachy-raspberry muffins by Susan Hart | NevadaAppeal.com

Recipe: Gluten-free peachy-raspberry muffins by Susan Hart

Susan Hart

Today’s equation: A welter of juicy peaches at the farmer’s market plus a riot of raspberries in the garden plus a house guest equals peachy-raspberry muffins!

I found a wonderful recipe by Leah at grainchanger.com that uses the concept of peach puree as a key ingredient. I modified the recipe to a great extent, but the puree gives these muffins an amazing moistness and crumb. The puree is used to make a glaze for the muffins, too, which is an unexpected and fun addition.

I used my Help Yourself — Gluten-Free Basic Flour Mix (available at Sierra Acupuncture’s Herb Shoppe in Carson City and at Great Basin Coop in Reno, or from my website, HelpYourself-GF.com) and incorporated some coconut flour for additional fiber.

I do believe these are the best muffins I’ve ever tasted, gluten-free or not. See for yourself!

Peachy-Raspberry Muffins, Gluten-Free

Ingredients

1/2 cup coconut oil, softened to room temperature

1/2 cup sugar

1 egg

3 peaches, pureed

1/2 cup yogurt

1 teaspoon vanilla

1 1/2 cups Help-Yourself Gluten-Free Basic Flour Mix, or other gluten-free flour

1/2 cup coconut flour

1/2 teaspoon xanthan gum

1/2 teaspoon cinnamon

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup coconut milk

1 cup raspberries

1/2 cup powdered sugar

Directions

Preheat oven to 425 degrees. Line a 12-muffin tin with muffin papers. Puree the peaches in a blender or food processor; you should have about 1 1/4 cups of puree.

In a large mixing bowl, beat together the coconut oil, sugar, and egg. Add one cup of the puree, the yogurt and the vanilla and mix well.

In a medium bowl mix the gluten-free flour, coconut flour, xanthan gum, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture and mix just until combined. Add coconut milk and mix.

Gently fold in the raspberries and fill the muffin cups. Bake at 425 for five minutes, then reduce the heat to 375 degrees and bake for another 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.

While the muffins cool, blend the remaining peach puree with the powdered sugar. Spoon a little over each muffin.

Bon Appétit! Please feel free to check my website, HelpYourself-GF.com, for other recipes and information.

Susan Hart has been cooking gluten-free for 17 years. She can be reached at glutenfree.hart@gmail.com.