Easy Peasy Peachy Keen Muffins -Gluten Free
May 24, 2014
Categories: Desserts, Fruit, Peach, Native American, North American, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Winter, Oven Bake, Gluten-Free, Canned Fruit, Kid's Lunches, Flour, Muffins, Spring more
"These are tasty muffins the whole family enjoys."
- Serving Size: 1 (91.1 g)
- Calories 183.3
- Total Fat - 7.3 g
- Saturated Fat - 4.2 g
- Cholesterol - 44 mg
- Sodium - 80.9 mg
- Total Carbohydrate - 27.6 g
- Dietary Fiber - 1.8 g
- Sugars - 16.4 g
- Protein - 2.8 g
- Calcium - 23.2 mg
- Iron - 0.7 mg
- Vitamin C - 24.4 mg
- Thiamin - 0.1 mg
Drain the canned peaches, reserving 1/4 cup of the juices; set it aside.
Puree half of the drained peaches in a blender and chop the remainder into small pieces; set aside.
Whisk the dry ingredients together in a large bowl.
In a small bowl, whisk together the eggs, melted butter and peach juices.
Pour into the dry mixture along with the peaches and mix well.
Coat 15 silicone muffin cups with non-stick spray and fill to about 1/4 inch from the top edge with the cupcake batter.
Place the filled silicone muffin cups on a rimmed baking sheet and place in a preheated 325 degree Fahrenheit oven and bake for 55 to 60 minutes or until cooked through. (Insert toothpick in centre of cupcake and it should come out clean.)
Remove from oven and place on a baking rack to cool.
Tips & Variations
No special items needed.