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Sour Cream Peach Muffins

By Camilla Saulsbury

Sour Cream Peach Muffins

Makes 12 muffins

 

Sour cream and peaches in tender muffin form? Oh, yes. You can make these year-round using frozen peaches, says Camilla Saulsbury, author of 150 Best Gluten-Free Muffin Recipes.

 

     Preheat oven to 350°F (180°C)

     12-cup muffin pan, greased

 

11⁄2 cups     Brown Rice Flour Blend     375 mL (see below)

1⁄2 cup     almond flour     125 mL

1 tbsp     gluten-free baking powder     15 mL

1⁄2 tsp     salt     2 mL

1⁄2 tsp     xanthan gum     2 mL

1⁄4 tsp     ground cinnamon     1 mL

1⁄2 cup     granulated sugar     125 mL

1     egg     1

1⁄4 cup     vegetable oil     60 mL

3⁄4 tsp     almond extract     3 mL

1 cup     sour cream     250 mL

1⁄4 cup     milk     60 mL

1 cup     diced fresh or frozen  (thawed) peaches    250 mL


Brown Rice Flour Blend

Here's the recipe for the all-purpose blend I use in the majority of the recipes in this collection.

Makes 3 cups (750 mL)

2 cups     finely ground     500 mL

     brown rice flour

2⁄3 cup     potato starch     150 mL

1⁄3 cup     tapioca starch     75 mL


1.     In a bowl, whisk together brown rice flour, potato starch and tapioca starch. Use as directed in recipes.

1.     In a large bowl, whisk together flour blend, almond flour, baking powder, salt, xanthan gum and cinnamon.

2.     In a medium bowl, whisk together sugar, egg, oil and almond extract until well blended. Whisk in sour cream and milk until blended.

3.     Add the egg mixture to the flour mixture and stir until well blended. Gently fold in peaches.

4.     Divide batter equally among prepared muffin cups.

5.     Bake in preheated oven for 20 to 25 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.