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Welcoming Kitchen: Allergen-Free Recipes for Snacks and Goodies Publisher: self-published © 2008 by Kim Lutz

Reprinted with permission from the author.

Gluten-free Peach Raspberry Muffins
Makes 12 muffins

These muffins have a light summery flavor. They store well for 3-4 days, but taste best if reheated for a few minutes in a 350˚F oven.

Ingredients

• 2 cups gluten-free flour mix

• 1 teaspoon xanthan gum

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/3 cup corn oil

• 1/2 cup flaxseed meal

• 3/4 cup packed brown sugar

• 1/4 cup rice milk

• 1/4 orange juice

• 1/2 cup pureed peaches mixed with 1/2 teaspoon baking powder

• 1 1/2 cups raspberries (fresh or frozen)

Directions

• Preheat oven to 350˚F.

• Oil standard muffin pan.

• Combine first four ingredients (flour through salt), mix with a whisk.

• In a separate bowl, combine corn oil through peach mixture.

• Slowly mix dry ingredients into wet. Be careful not to overmix.

• Mix in raspberries.

• Spoon batter into pan.

• Bake 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.