Peach Raspberry Muffins (Gluten-Free)

Eating gluten-free can be a challenge, especially when it comes to baking. Enter my friend and long-time mentor Patricia Chuey. When faced with the same food challenge, she stepped up to the plate and created her own gluten-free flour blend that knocks the socks off of any other gluten-free flour on the market.

I love the fact that it is made from prairie-grown bean flour! I’ve included the ordering information below if you want to get it from the source. I adapted the following recipe for gluten-free muffins from the one on the back of her flour package ‘Walty’s Mom’s Muffins.’ You can’t even tell that they are gluten-free! I used raspberries and peaches (a huge hit by the way), but you can use your imagination.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (Patricia Chuey’s multipurpose baking blend)
• 1/2 cup granulated sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 egg
• 1/2 cup canola oil or melted butter
• 1 1/2 cups mashed overripe bananas
• 1/2 cup peaches, peeled and diced
• 1/2 cup raspberries
• 1/3 cup chopped pecans

Directions:

1. Preheat oven to 375F.  Place muffin liners in the muffin tin or grease the tin if you don’t want to use liners.
2. In a bowl, combine the flour, sugar, baking powder, baking soda and salt.
3. In another bowl, beat the egg.  Add the oil or melted butter and bananas.  Mix well and pour into dry ingredients.  Stir to combine.
4. Fold in the peaches, raspberries and nuts.
5. Divide into 12 muffin tins and bake for approximately 20 minutes or until a toothpick inserted into the centre comes out clean.

To order the flour, email Patricia at [email protected]. It’s currently in a 2.6 lb bag for $15 plus S+H