Gluten Free Mama
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Gluten Free Fresh Peach Ginger Muffins

I love summer with all the fresh fruits and vegetables available to us. Whether you have company coming or just want light and delicious mid-morning treat, Mama’s Fresh Ginger Peach Muffins will sure to delight your taste buds. The fresh peaches make the muffins sweet and the crystallized ginger pieces are a burst of flavor in your mouth. You can use frozen peaches too, but if you do, increase the liquid by 2-3 Tablespoons.


Gluten Free Fresh Ginger Peach Muffins
Ingredients
½ cup butter, or dairy free margarine
1 cup sugar (Organic if possible)
2 tsp. vanilla
1 egg

2 cups Mama’s Almond or Coconut Blend Flour
½ tsp. salt
2 tsp. baking powder
1 tsp. xanthan gum

½ cup crystalized ginger pieces, small ¼ inch pieces
1 heaping cup fresh peaches, diced

¾ cup milk, (dairy, rice, nut, soy)

Coarse Raw Sugar, to sprinkle on top, if desired.

Directions

Preheat oven to 350 º. Fill muffin pan with paper liners.

In a small bowl combine, flour, salt, baking powder, and xanthan gum. Mix to combine.

In a mixing bowl, cream butter, sugar and vanilla. Scrape down sides of bowl and add egg and mix well.

Add crystallized ginger and mix. Scrape down sides of bowl again. Add peaches and mix lightly.

Alternate adding flour and milk until both are mixed in well.

Using a 2 inch scoop, fill muffin cups. Or fill with a spoon about ¾ of the way full. If desired, sprinkle the tops of the batter with coarse raw sugar. Bake at 350 for 30-35 minutes or until the tops bounce back when touched.

GFM Tip  If using frozen peaches you will need less liquid in this recipe. Start with ¼ cup and add more as needed for a typical cake/muffin batter consistency. It should be medium consistency, not too thick, not too thin.

Mama Recommends: 2 inch Scoop, Cupcake/Muffin Tin , Crystalized Ginger

©GlutenFreeMama 

 

5.0 from 1 reviews
Gluten Free Fresh Peach Ginger Muffins
 
Prep Time
Cook Time
Total time
 
Author:
Recipe type: Muffins & Quickbreads
Serves: 12 muffins
Ingredients
  • ½ cup butter, or dairy free margarine
  • 1 cup sugar (Organic or Coconut Sugar)
  • 2 tsp. vanilla
  • 1 egg
  • 2 cups Mama's Almond or Coconut Blend Flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. xanthan gum
  • ½ cup crystallized ginger pieces, small ¼ inch pieces
  • 1 heaping cup fresh peaches, diced
  • ¾ cup milk, (dairy, rice, nut, soy)
  • Coarse Raw Sugar, to sprinkle on top, if desired.
Instructions
  1. Preheat oven to 350 º. Fill muffin pan with paper liners.
  2. In a small bowl combine, flour, salt, baking powder, and xanthan gum. Mix to combine.
  3. In a mixing bowl, cream butter, sugar and vanilla. Scrape down sides of bowl and add egg and mix well.
  4. Add crystallized ginger and mix. Scrape down sides of bowl again. Add peaches and mix lightly.
  5. Alternate adding flour and milk until both are mixed in well.
  6. Using a 2 inch scoop, fill muffin cups. Or fill with a spoon about ¾ of the way full. If desired, sprinkle the tops of the batter with coarse raw sugar. Bake at 350 for 30-35 minutes or until the tops bounce back when touched.
Notes
GFM Tip
If using frozen peaches you will need less liquid in this recipe. Start with ¼ cup and add more as needed for a typical cake/muffin batter consistency. It should be medium consistency, not too thick, not too thin.

©GlutenFreeMama

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3 Comments

  1. August 13, 2015    

    These sound so delicious, Rachel. Love ginger + peach together and love that you used crystallized ginger in this. I can only imagine how amazing these taste together. Good thing peach season is here 🙂

  2. August 11, 2015    

    Love the idea of crystallized ginger and peaches together in a muffin, Rachel!
    ~jules

  3. August 11, 2015    

    What a straight forward recipe and a great idea! I was thinking about baking muffins – just wish I had some ginger! 🙂

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