Monday, August 08, 2011

Gluten-Free Ginger Peach Corn Muffins

Once again, putting off grocery shopping has forced me to be creative with surprising results. I was in the mood for muffins but since I didn't have any wheat flour, I tried brown rice and corn flour. And it was yummy--and not only are these muffins vegan, but they're gluten-free as well. I already made a second batch to freeze for school lunches.

Ginger Peach Corn Muffins (Gluten-free)
Sweet, spicy, and moist.

3/4 cup corn meal
1 1/4 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/2 cup oil
1 teaspoon vanilla extract
1 1/4 cup nondairy milk
1 tablespoon apple cider vinegar
2 peaches, diced
3 tablespoons diced candied ginger (found this at Trader Joes)

Preheat oven to 350 degrees F. Oil 12 muffin tins. In a large mixing bowl, whisk together the flour and corn meal, baking powder, baking soda, and salt. In a separate smaller bowl, whisk together the sugar, oil, vanilla, milk, and vinegar. Add the wet mixture to the flour mixture and stir just until combined. Fold in the peaches and ginger. Pour into muffin tin, filling each cup about 3/4 of the way full. Bake 30 minutes, or until tester comes out clean. Cool 10 minutes before removing muffins from tin. Serve warm or room temperate. Cool completely on a wire rack before store in a covered container. These freeze great too!

Makes 12


cv said...

As posted, the recipe contains whole wheat pastry flour. What proportions of brown rice flour and corn flour did you use in addition to the corn meal? Thanks!

Cathe Olson said...

Woops--force of habit. Sorry about that. It should have been brown rice flour.

Cathe Olson said...

Fixed it.

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