These gems are a dream come true. Whether the peaches come fresh from a local farmer's orchard or out of a can on a dreary winter day, these are never just another ordinary muffin!

 

Toss together in a large bowl:

·         2 cups Gluten Free Pantry Muffin and Scone Mix

·         1/4 to 1/2 teaspoon ground allspice (or cinnamon)

 

Stir together in a medium bowl:

·         2 whole eggs, beaten slightly with a fork

·         1/2 cup sour cream or yogurt

·         3/8 cup whole milk (May need slightly more if using sour cream.)

·         4 Tablespoons (1/2 stick) unsalted butter, melted

·         1 teaspoon gluten-free vanilla extract

·         1 heaping cup, peeled, diced peaches (about 2 medium peaches)

 

Pour wet mixture over dry ingredients and stir well to combine thoroughly. Fold in fresh peaches or use good quality canned peaches, well drained. Fresh nectarines may also be used.

 

Spoon into lined muffin tins and bake at 350 degrees, 15-16 minutes. Or transfer to a lightly oiled 4x8-inch loaf pan and bake 35 to 45 minutes or until cake tester inserted in middle comes out clean.

 

Yield: 12 to 14 muffins or 1 loaf