Thursday, May 14, 2009

White Chocolate, Peach, and Apricot Muffins

After a day at the San Francisco's farmers market and a flip through Great Gluten Free Baking, I was inspired to make a light and fruity muffin using the beautifully plump dried peaches I had purchased.

* 3/4 cup dried fruit (apricots and peaches), chopped
* grated rind and juice of 1 orange
* 1 cup brown rice flour
* 3/4 cup sorghum flour
* 3/4 cup potato starch
* 1 tsp baking soda
* 2 tsp baking powder
* 1 tsp xanthan gum
* 1/2 cup brown sugar, packed
* 3/4 cup, white chocolate chips
* 6 T butter, melted
* 4 eggs, beaten
* 1 1/2 cup milk

Preheat the oven to 350. Line muffin pans with paper liners. Place dried fruit, rind, and orange juice in a small saucepan and simmer for 5 minutes. Then set aside to cool.
In a large bowl, mix flour, baking soda, powder, and xanthan gum in a bowl. Mix in the sugar and chocolate. Mix the wet ingredients and soaked fruit. Fold them into the dry mixture.
Pour batter into pans and bake (Regular muffins-20 minutes, Mini muffins- 15 minutes)

2 comments:

JennK/CinnamonQuill said...

Oh hey! Thanks for stopping by The Cinnamon Quill. I am new to your site, but am adding it to my Reader for sure. I am not a big white chocolate fan, except that I love, love, LOVE it when it is combined with fruit of any kind (werid, eh?), so these look right down my alley.

Jeanine - The Baking Beauties said...

Oh wow! These look like some great looking muffins! Well done!