The other day I was in a baking mood, I looked in the fruit bowl to find that there wasn't enough bananas to make my beloved muffins. But I wasn't going to be defeated here, I open the fruit section of the fridge, where the fruit is kept.
The delicious, purple velvet looking plums called out 'pick me, pick me!' and the delicious peaches sitting next to the delicious plums sung 'we make a great team, pick us, pick us!'. What can I say but I had to listen to the delighful Australian stonefruit that was singing to me.
I selected 4 small plums and 2 peaches and cut them up into small pieces, leaving the skin on (this is where a large majority of the fibre is stored! I placed the fruit in the blender until them resembled a fine pulp.
When I transfered the stonefruit puree to a large bowl I soon realised that there was a rather watery consistency compared to the banana mixture. This is where the cook in me kicked in and I decided on doubling the amount of flaxmeal combared to the banana mixture. I was successful, as the consistency looked perfect!
The hardest part was waiting the 20 minutes of baking time and a little bit of cool down time, before I broke my muffin into smaller pieces. I was in heaven, there was a delightful mixture of moist fruit flavours! The plums and peaches were right they were the best combination. Unlike the banana muffins which are best served heated slightly in the microwave after they have cooled, the moisture of these muffins, meant that for several days after they were made, you could simply pick one out of the contain and gobble up all that wholesome goodness.
The only frustrating thing about these muffins is that in Australia, summer is coming to an end and so will the supply of the delicious stonefruit, that I look forward to each summer! I wish I had of listened to the fruit sing to me in Novemeber not February!
Without further ado here is the delightful recipe
Gluten Free Peach and Plum Muffins
Ingredients:
4 small plums 1 cup brown rice flour
2 large peaches (skin on) 1/2 cup arrowroot flour
1/2 cup water 1/2 cup gf corn flour
1/3 cup honey (or maple syrup) 1 tsp. cinnamon
1/3 cup oil (vegetable) or butter 2 tsp. baking powder
2/3 cup ground flaxmeal 1/2 tsp. bicarb soda
1 tsp apple cider vinegar 1/2 tsp. sea salt
11/2 tbs. golden syrup
opt:up to 1 cup chopped walnuts
Method:
Preheat oven to 180-200 degrees celcisus. Cut fruit into small pieces and place in the blender until they resemble a puree (leave the skin on the fruit). Combine ingredients in left column (except walnuts if using). In a separate bowl, combine ingredients in right column. Lightly mix the two together, fold in walnuts if using (I didn't use walnuts in my version, its a personal choice). Scoop into oiled muffin tins (I use a olive oil spray). Bake for about 20 minutes or until they spring back when you touch them.
Enjoy
xx
Don't forget you can follow me on Twitter @MMOAGFL or on Facebook under Mishaps and Mayhem of a Gluten Free Life. I would also like to mention my fellow food blogger, the lovely lady behind Delicieux is running a fantastic competition to win an ice cream maker, to enter simply click on the link and follow the instructions http://www.ledelicieux.com/2012/02/22/win-an-ice-cream-maker-of-your-choice-from-kitchenware-direct/
