Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys peach & oat breakfast muffins, gf df ef sf nf. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys peach & oat breakfast muffins, gf df ef sf nf using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF:
- Get 150 grams gluten-free / plain flour
- Get 45 g (1/2 cup) rolled oats - save 2 tbsp from this for topping
- Prepare 1/4 tsp xanthan gum if using gluten-free flour
- Prepare 1 & 1/4 tsp baking powder
- Prepare 1/2 tsp baking soda / bicarb
- Prepare 1/2 tsp ground cinnamon
- Make ready 1/4 tsp ground nutmeg
- Make ready Pinch salt
- Make ready 300 g chopped peaches (1.5 cups chopped)
- Prepare 80 ml (1/3 cup) milk of choice (I use rice milk)
- Get 80 mls (1/3 cup) maple syrup / agave / honey
- Make ready 80 ml (1/3 cup) melted sunflower spread / butter
- Make ready 1 tsp vanilla extract
- Make ready 1 banana, mashed or a beaten egg
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Steps to make Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF:
- 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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