Peach Muffin Recipe (GF)

Gluten Free Dairy Free Peach Muffins

Ingredients:

1/2 cup sorghum flour

5 Tablespoons amaranth flour

5 tablespoons brown rice flour, finely ground

2 tablespoons sugar

4 teaspoons quinoa flour

2 teaspoons potato starch

2 teaspoons tapioca starch

1 teaspoon gluten free baking powder

1/2 teaspoon baking soda

1/2 teaspoon caramom

1/4 teaspoon xanthan gum

1/4 salt

2/3 cup gluten free plain yogurt (I accidentally used vanilla and they still taste good!)

1 large egg

2 tablespoons oil

1 tablespoon lemon juice

3/4 cup peaches, pitted and chopped (I used canned peach halves and cut them from there)

Directions:

In a bowl combine sorghum flour, amaranth flour, brown rice flour, quinoa flour, sugar, potato starch, tapioca starch, baking powder, baking soda, cardamom, xanthan gum and salt. Mix well and set aside. In a bowl of your mixer, beat egg, dyogurt, oil and lemon juice until combined. Add dry ingredients and mix until just combined.  Fold in peaches. I chose not to fold them in, but to just mix them right in the blender. It depends on what you like.

Spoon batter evenly into oiled muffin cups. Bake for 20 to 23 minutes at 350. Remove from pan immediately and let cool completely on a rack.