Gluten-Free Summer Muffins

Name: Gluten-Free Summer Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 14-16 muffins, 14-16 serving(s)
Ingredients: 2 cups gluten-free baking mix (I use Pamela's Baking & Pancake Mix); 1 teaspoon xanthan gum; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/3 cup canola oil; 2/3 cup oats; 2/3 cup brown sugar; 1/4 cup sour cream; 2 tablespoons butter, melted; 1/4 cup lemonade (I use Simply Lemonade); 1 cup fresh peach, diced, mixed with 1/2 t. baking powder; 1 cup fresh raspberry

Submitted by gemini jodi

"We bought too much produce at the farmers' market, had to come up with a way to use some peaches & raspberries in their short life span. I found a good gluten-free (and egg-free) recipe for raspberry muffins & just customized it. (Much of the customization was due to a lack of baking supplies in the house...)"

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Ready In:: 1hr
Ingredients:: 14
Yields:: 14-16 muffins
Serves:: 14-16

ingredients

2 cups gluten-free baking mix (I use Pamela's Baking & Pancake Mix)
1 teaspoon xanthan gum
1 teaspoon baking powder
¹⁄₂ teaspoon salt
³⁄₄ teaspoon ground ginger
¹⁄₂ teaspoon ground cinnamon
¹⁄₃ cup canola oil
²⁄₃ cup oats
²⁄₃ cup brown sugar
¹⁄₄ cup sour cream
2 tablespoons butter, melted
¹⁄₄ cup lemonade (I use Simply Lemonade)
1 cup fresh peach, diced, mixed with 1/2 t. baking powder
1 cup fresh raspberry

directions

Preheat oven to 350 degrees.
Prepare muffin tins (line with papers or spray with no-stick spray).
Combine first 6 ingredients (baking mix through cinnamon) in small mixing bowl, set aside.
Combine next 7 ingredients (canola oil through peaches) in large mixing bowl.
Slowly add dry ingredients to wet ingredients, don't overmix. Fold in raspberries.
Fill muffin cups 1/2 to 2/3 full, bake regular size muffins 25-30 minutes, mini muffins 11-14 minutes.
High altitude alterations (I live in Denver, did this myself): Add heaping 2 T. baking mix to the 2 cups of baking mix, make the 2/3 cup of oats a heaping 2/3 c., cut baking powder in peaches to 1/4 t.
Can be baked in a loaf pan (baking time 40-50 min.), sliced & used with more fresh raspberries & peaches and some fresh whipped cream for a beautiful summer dessert.