Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF. The latest tweets from @BustyButt The latest tweets from @vickipeachxx Vickys Homemade Peach Jam, GF DF EF SF NF. So easy, the worst part is peeling the fruit! After that, plain sailing and tastes so sweet and fresh!
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You can cook Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF using 14 ingredients and 8 steps. Here is how you cook that.
Ingredients of Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF
- It's 150 grams of gluten-free / plain flour.
- It's 45 g (1/2 cup) of rolled oats - save 2 tbsp from this for topping.
- Prepare 1/4 tsp of xanthan gum if using gluten-free flour.
- Prepare 1 of & 1/4 tsp baking powder.
- It's 1/2 tsp of baking soda / bicarb.
- It's 1/2 tsp of ground cinnamon.
- You need 1/4 tsp of ground nutmeg.
- You need Pinch of salt.
- Prepare 300 g of chopped peaches (1.5 cups chopped).
- Prepare 80 ml (1/3 cup) of milk of choice (I use rice milk).
- It's 80 mls (1/3 cup) of maple syrup / agave / honey.
- It's 80 ml (1/3 cup) of melted sunflower spread / butter.
- It's 1 tsp of vanilla extract.
- It's 1 of banana, mashed or a beaten egg.
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Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF step by step
- Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases.
- Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together.
- Gently stir in the chopped peaches.
- Mix the melted 'butter' with the milk, syrup, vanilla and banana / egg in a separate bowl.
- Carefully mix the wet ingredients in until just combined.
- Spoon the batter evenly into each case.
- Sprinkle the tops with the reserved 2 tbsp oats then bake for 18 - 20 minutes until golden.
- Let cool completely on a wire rack before enjoying. These can be wrapped and frozen for another day.
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