Jul 012010
 

Gluten and dairy free.

Ingredients

1½ cups gluten free plain flour
½ cup sugar
2 teaspoons baking powder (gluten free)
¼ cup milk, soy
3 eggs
125g margarine, melted
1 teaspoon salt
1 teaspoon ground cinnamon
2 medium peaches, diced

For crumble topping:
½ cup chopped pecans
1/3 cup brown sugar
¼ cup plain flour, gluten free
1 teaspoon cinnamon
prepare crumble topping by combining all ingredients until they are like breadcrumbs

Method

Combine flour, salt, sugar, baking powder and cinnamon in a bowl.

Combine soya milk, melted margarine and eggs in a separate bowl.

Make a well in the centre of the dried ingredients. Add the milk mixture and stir until combined.

Add peaches.

Spoon into 12 muffin pans, well greased of lined with paper.

Top muffin mixture with crumble topping. Cook in moderate oven, (180°C), for 20-25 minutes.

Will keep in sealed container for a week.

Author

Louisa Green
Luscious Catering, St Andrews

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