Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups gluten free plain flour/all purpose flour (I use Orgran (155 g))
  • 1 cup almond meal (100 g)
  • 2 tsp baking powder (gluten free)
  • 1/4 tsp salt
  • 1/2 cup butter, at room temperature * (115 g)
  • 3/4 cup caster/superfine sugar (165 g)
  • 1 tspn lemon zest (finely grated *)
  • 2 large eggs, at room temperature *
  • 1/2 cup milk
  • 1 tsbp freshly squeezed lemon juice * (20 ml)
  • 1 tsp vanilla extract
  • 1 cup fresh peaches cut into small chunks (1 large or 2 medium peaches)
  • 1/2 cup raspberries (fresh or frozen *)
  • 1/4 cup white chocolate chips (optional)

Instruction

  • Preheat your oven to 180 Degrees C (350 F).Grease the cups of a 12-hole muffin pan, or line them with paper liners.
  • Place the flour, almond meal, baking powder and salt in a small bowl.
  • With a fork, whisk the ingredients together until well combined.
  • In the bowl of a stand mixer, or, using a large bowl and hand-held electric beaters, combine the butter, sugar and lemon zest.*
  • Beat on medium-low speed until thick, pale and creamy, using a spatula to occasionally scrape down the side of the bowl.
  • With the mixer still running, add the eggs, one at a time, beating well after each addition.
  • Add half the dry ingredients and mix on the lowest speed. Add half of the milk, mix some more. Add the remainder of the dry ingredients, mix a little; then add the rest of the milk, the lemon juice and vanilla extract.Mix until ingredients are incorporated.
  • Gently fold in the peaches, raspberries and white chocolate (if using) with a rubber spatula.
  • Spoon the batter evenly into the prepared muffin pans, or use an ice cream scoop for even distribution.
  • Bake about 25 minutes, or until a toothpick or skewer inserted into the centre of one of the muffins comes out clean.Cool muffins in the pan for about 5 minutes; then transfer to a wire rack to cool completely.