quickbread - Gluten Free Blueberry Peach Muffins

By tinathorn

Ingredients

• 6-cup muffin tin, lightly greased
• 1 egg (1)
• 2/3 cup plain yogurt (150 mL)
• 2 tbsp vegetable oil 25 mL
• 1 tbsp freshly squeezed lemon juice (15 mL)
• 1 1/4 cups Make-Your-Own Muffin Mix [see link] (300 mL)
• 1/2 tsp ground cardamom (2 mL)
• 1/2 cup chopped peaches (125 mL)
• 1/4 cup fresh or partially thawed frozen blueberries (50 mL)

Details

Servings 6
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Makes 6 muffins

Preheat oven to 350°F (180°C).

In a bowl, using an electric mixer, beat egg, yogurt, oil and lemon juice until combined. Add muffin mix and cardamom; mix until just combined. Stir in peaches and blueberries.

To make a dozen muffins, double all ingredients.