PEACH AND RASPBERRY GLUTEN FREE AND DAIRY FREE MUFFINS

080204_001B_Muffins

RASPBERRY and PEACH MUFFINS

Muffins are a great way to start the day. Moist and juicy, sticky and succulent. Not some thing you would bother to do everyday I know, but great as a treat. And they really don’t take as much time to prepare as you would think they would. Actually they are very easy and make your house small amazing when you walk through the door.

PREP TIME 20 MINUTES, COOK TIME 30 MINUTES, MAKES 12 MUFFINS

INGREDIENTS
2 eggs, separated
240mls almond milk
120mls vegetable oil
50mls coconut oil
200g soft brown sugar
250g GF plain flour, plus a little extra for dusting.
125g ground almonds
4 tsp GF baking powder
Pinch salt
1 punnet raspberries
100g tinned peaches in juice. Cut into 1cm dice.

METHOD
Start by preheating your oven to 180 oc

Place the eggs yolk, sugar, almond milk and vegetable and coconut oil together in a large bowl and whisk well until slightly fluffy. (The fluffier the mix is now the lighter your muffins will be)
In another bowl sift the flour, baking powder and the salt.
Whisk the egg whites to a semi soft peak in a third bowl.
Fold the flour mix carefully into the egg, sugar, milk and oil mixture, trying to keep as much air inside the mix as possible. Use a metal spoon to do this. Now fold in the whisked egg whites.
Coat the fruit in a little of the GF flour and dust off any excess. Fold the dusted fruit into the muffin mixture. Dusting the fruit in the flour will prevent them sinking to the bottom.
Fill a muffin tray with muffin papers (silicon ones are very good) and fill each one with the mix almost to the top. Sprinkle each one with a little brown sugar.
Place in the oven and cook for around 25-30 mins. To check if it is cooked all the way though, place a skewer or knife into the centre of a muffin and if it comes out clean, they are ready.

Leave to cool on a wire rack before tucking in. Store in an airtight container for 2-3 days.

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