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 said...

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