Gluten Free Peach Cobbler Muffins

By tinathorn

Ingredients

• 1 1/2 cups Elizabeth’s Flour Blend plus 1 tsp. baking soda and 1 tsp. baking powder) or (1 1/2 cups organic gluten-free All Purpose Baking Mix from The Pure Pantry)
• 3/4 cup brown sugar
• 1/4 cup agave nectar, preferably Nature’s Agave Amber variety
• 1/4 cup millet flour or almond flour
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 2 eggs (or equivalent egg replacer)
• 5 fresh peaches peeled and diced (or one-29 ounce can peaches, drained well and diced)
• 1 teaspoon vanilla
• 3/4 cup vegetable oil
• 1/2 cup milk of choice (rice, almond or coconut)
• 2 Tablespoons raw sugar for topping

Details

Servings 12
Adapted from glutenfreerecipebox.com

Preparation

Step 1

, and the owner of The Pure Pantry gluten free baking products. She provides us with her gluten free flour recipe blend or you may use The Pure Pantry all-purpose baking mix. Stay tuned in for my review of her cookbook and one of our product reviewers will soon review some of her mixes. Enjoy!

Makes 12 muffins

Elizabeth’s Flour Blend

All Purpose Baking Mix

2 eggs (or equivalent egg replacer)

Preheat oven to 400°F. Prepare muffin pan by spraying with baking spray.

In large bowl, mix baking mix, (add baking soda and baking powder if using Elizabeth’s Flour Blend) brown sugar, millet flour, cinnamon, allspice and nutmeg. Set aside.

In separate bowl whisk eggs. Add chopped peaches, vanilla, oil, agave nectar and milk. Pour egg mixture all at once into flour mixture: stir by hand just until flour is moistened.

Good recipe, very moist for GF. I wish I would have added a touch of salt.

What can I use in place of agave nectar in this recipe?

Hi! Thank you for posting this!! I had a bunch of leftover peaches and it turned out great but I did notice that the agave nectar is in the ingredients but left out of the actual directions so I forgot it :(

I notice some gluten free recipes suggest use of cooking spray. However, some cooking sprays say they may contain traces of wheat which I never suspected until I read the label. You might consider mentioning this to help raise the awareness that this could also be a contaminant to an otherwise good gluten free recipe.

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