G-Free Peach Crumble Muffin Breakfast Cake



This is a great recipe for brunch, tea, or a shower.  It has great flavors and a marvelous texture.  You would never guess it is gluten-free. 

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!




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Tags: Peach  muffin  gluten free 

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