|Right out of the oven!|
Peaches are in season here in Michigan as September begins, and blueberries are not. I had some peaches reaching their peak of ripeness on my kitchen counter and had been dreaming of eating a sweet treat with a cup of tea. Within and hour we were happily enjoying both.
Preheat your oven to 375 degrees; grease or use paper muffin liners for ten muffins.
Sift or stir together:
1 1/2 cups GF flour or flour mix*
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanathan or guar gum*
|Peachy, creamy batter|
Cream together with an electric mixer:
5 TB softened (not melted) butter
3/4 cup sugar
Add and beat in:
3/4 cup yogurt (full fat preferred) or sour cream
3 TB half and half or milk
Stir the diced peaches into the dry ingredients, then fold in the wet ingredients scraping bottom and sides of bowl. The batter should be quite thick at this point. (This is where I let mine rest for 15 minutes or so which allows for the GF flour to absorb the moisture and will produce a better rise.) But you don't have to wait.
Divide the dough/batter among the ten muffin cups and bake for 25 to 30 minutes, checking at the 25 minute mark.
Cool slightly before eating. If there are any muffins left, slip them into a zipper bag or air-tight container and refrigerate. The moisture from the fresh fruit could cause the muffins to ferment or even grow mold. These are good ingredients; you don't want them to go to waste.
-My favorite flour mix is the one I put together with the recipe from America's Test Kitchen Gluten-free Cookbook.
-My rice flour of choice is from Anson Mills, which I buy online. You can't go wrong with any of their products. All of there products that are naturally gluten free, are milled or processed separately.
-Guar or xanthan gum: if you don't have either of these, just omit. Your muffin wil be more delecate but will be as delicious. You may use a tablespoonof soaked flax seen instead, or a tablespoon of psyllium seed husk power.