These gluten and dairy-free muffins are really soft and moist, and yummy straight from the freezer. 

When we lived in Chile, we had peach trees and nectarine trees in our backyard.  We tried eating them by themselves, but was way too much effort since they were only small.  But we didn’t want them to be wasted, so we picked all the nectarines from the tree on the weekend and adapted this recipe for peach muffins, and made nectarine muffins.  They are really soft and moist, and very more-ish.  We keep them in the freezer, in an attempt to make them last for a bit longer than a day or so, but we have found that they are almost better when they come out straight from the freezer!

A few weeks later we still had peaches coming off the tree, so I made a batch of peach muffins using this recipe – as my daughter says – ‘it’s like a peach cobbler, but better!’

Peach muffins
Yields 24
Print
Prep Time
25 min
Cook Time
25 min
Prep Time
25 min
Cook Time
25 min
239 calories
30 g
23 g
12 g
3 g
1 g
64 g
62 g
18 g
0 g
11 g
Nutrition Facts
Serving Size
64g
Yields
24
Amount Per Serving
Calories 239
Calories from Fat 110
% Daily Value *
Total Fat 12g
19%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 23mg
8%
Sodium 62mg
3%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
3%
Sugars 18g
Protein 3g
Vitamin A
2%
Vitamin C
1%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups plain flour (gluten free if needed)
  2. 1 tbs ground cinnamon
  3. 1 tsp baking soda
  4. 1 1/4 cups vegetable oil
  5. 3 eggs
  6. 2 cups sugar
  7. 2 cups peaches, chopped
Instructions
  1. Preheat the oven to 200C. Lightly grease and line the muffin tin.
  2. In a large bowl mix the flour, cinnamon and baking soda together.
  3. In a separate bowl, mix the oil, eggs and sugar.
  4. Stir the oil mixture into the flour mixture just until moist.
  5. Peel, pit and chop fruit and fold into mixutre.
  6. Spoon into the prepared muffin cups.
  7. Bake for 25 minutes until a toothpick inserted in the centre of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
To make this gluten free
  1. Substitute the 3 cups plain flour with 2 cups rice flour, 2/3 cup potato starch, 1/3 tapioca starch, 1 1/2 tsp xanthan gum.
beta
calories
239
fat
12g
protein
3g
carbs
30g
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