February 28, 2013

Gluten Free Ginger Peach Muffins

This time of year, those of us here in the E household have a lot of trouble with allergies. Specifically, the girls experience a lot of nausea thanks to sinus and post nasal drip. 

There isn't a huge amount to be done to help them aside from trying some unpasteurized local honey to try and treat their allergies naturally. However, I was told to try consuming ginger back when I was having horrendous morning sickness early in my pregnancy with Sneak. So a while back, I tried adding a bit of ginger, cinnamon, cloves, and nutmeg along with just a bit of brown sugar to a regular old biscuit recipe for those spring and fall mornings when the girls are feeling puny.

Now, I haven't made a batch of ginger biscuits since we went gluten free. The GF all purpose baking flour we use does make really good biscuits, but I've been just as down as the girls when it comes to allergies so far this spring. I don't work dough with my hands when I'm having lots of trouble sneezing and what not, so I've been going with a muffin variation.

These ginger peach muffins have certainly worked well for us these past couple of weeks, this morning included.

Gluten Free Ginger Peach Muffins Recipe
The muffins fresh out of the oven this morning.

1 1/2 Cups Bob's Red Mill Gluten Free All Purpose Baking Flour

1 Can Peaches in Juice
1 Egg
1/3 Cup Brown Sugar
2 1/2 Tbsp. Baking Powder
3 Tbsp. Coconut Oil
2 Tbsp. Ground Ginger
1 Tbsp. Ground Cinnamon
1 Tbsp. Vanilla
1/2 tsp. Ground Cloves
1/2 tsp. Ground Nutmeg
Dash of salt

Preheat oven to 375 degrees.

Melt the coconut oil in a large mixing bowl. (You can simply use 3/4 of a stick of butter if you don't have coconut oil, but having tried it both ways, I think the coconut oil results in better taste and texture.) Cream in sugar, salt, ginger, cinnamon, cloves, nutmeg, vanilla, and the egg.

Empty the can of peaches, with most of the juice, into a bowl and use a potato masher to break them up. Add to the other wet ingredients and stir well.

Add in flour and baking soda and stir until well combined. Spoon into a greased muffin tin and bake at 375 for 30-40 minutes or until centers test done.

Yields 12 muffins.

And yes, once again, the recipe does make a lot, but they carry over well into the next day if you bag them up. Just warm them in a microwave for ten to fifteen seconds.

If you aren't on the gluten free diet, you can substitute 1 1/4 cups all purpose flour or 1 1/3 cups self-rising flour if you leave out the baking powder. Just keep a close watch on the muffins, because I haven't been able to test the cooking time on a non-Gluten Free version.

So that's our go to recipe for those mornings when one of us wakes up with unsettled stomach. Do you have any?

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