G-Free Peach Crumble Muffin Breakfast Cake
Sweeter Muffin Batter Base:1 egg
1/2 c sugar
2 t baking powder
1/2 c milk (any kind)
1/4 c oil (any kind - melt coconut oil first)
1 1/2 c Amazing Grace's Gluten Free Pastry Flour
1/2 t salt
Sift and measure flour. Sift dry ingredients together. Mix wet ingredients together. Make a well in the center of the dry ingredients and pour in the wet. Blend with a spoon until all ingredients are just moistened. Do not over mix. Spoon into the greased pan of your choice. A square pan, bundt pan, or muffin tin are fun options. Then set aside.
Pour 2 cups of boiling water over 1 cup of freeze-dried peaches and let soak for 5 minutes. Drain and sprinkle them over the prepared batter. Set aside.
Crumble Topping:
1 c Gluten Free Oats (not instant)
1 stick of butter, melted
1/2 of Brown sugar or honey
Stir ingredients together until mixes well. Sprinkle over the top of peaches.
Bake at 400 F for 10-20 minutes. If muffins, they will take less time to bake than a bundt or cake pan.
Let cool for 5-10 minutes. You can do a little glaze or drizzle of frosting over the top if you wish.
Enjoy!
Tags: Peach muffin gluten free
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Save Time and Space Freeze It Flat Joanne shows us how to store fresh ingredients in the freezer so you can use as much or as little of things like bell pepper, onion, berries, etc., whenever you need them. Release Date: 1/26/2022 | |
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