Gluten-free Summer Muffins

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups gluten-free baking mix (i use pamela's baking & pancake mix)
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/3 cup canola oil
• 2/3 cup oats
• 2/3 cup brown sugar
• 1/4 cup sour cream
• 2 tablespoons butter, melted
• 1/4 cup lemonade (i use simply lemonade)
• 1 cup fresh peach, diced, mixed with 1/2 t. baking powder
• 1 cup fresh raspberry

Recipe

• 1 preheat oven to 350 degrees.
• 2 prepare muffin tins (line with papers or spray with no-stick spray).
• 3 combine first 6 ingredients (baking mix through cinnamon) in small mixing bowl, set aside.
• 4 combine next 7 ingredients (canola oil through peaches) in large mixing bowl.
• 5 slowly add dry ingredients to wet ingredients, don't overmix. fold in raspberries.
• 6 fill muffin cups 1/2 to 2/3 full, bake regular size muffins 25-30 minutes, mini muffins 11-14 minutes.
• 7 high altitude alterations (i live in denver, did this myself): add heaping 2 t. baking mix to the 2 cups of baking mix, make the 2/3 cup of oats a heaping 2/3 c., cut baking powder in peaches to 1/4 t.
• 8 can be baked in a loaf pan (baking time 40-50 min.), sliced & used with more fresh raspberries & peaches and some fresh whipped cream for a beautiful summer dessert.