Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF
Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF

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To get started with this recipe, we have to prepare a few ingredients. You can cook vickys peach & oat breakfast muffins, gf df ef sf nf using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF:
  1. Make ready 150 grams gluten-free / plain flour
  2. Prepare 45 g (1/2 cup) rolled oats - save 2 tbsp from this for topping
  3. Take 1/4 tsp xanthan gum if using gluten-free flour
  4. Prepare 1 & 1/4 tsp baking powder
  5. Take 1/2 tsp baking soda / bicarb
  6. Take 1/2 tsp ground cinnamon
  7. Take 1/4 tsp ground nutmeg
  8. Make ready Pinch salt
  9. Prepare 300 g chopped peaches (1.5 cups chopped)
  10. Take 80 ml (1/3 cup) milk of choice (I use rice milk)
  11. Take 80 mls (1/3 cup) maple syrup / agave / honey
  12. Prepare 80 ml (1/3 cup) melted sunflower spread / butter
  13. Take 1 tsp vanilla extract
  14. Get 1 banana, mashed or a beaten egg

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Instructions to make Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin with paper cases
  2. Mix the flour, oats, baking powder & soda, cinnamon, nutmeg and salt together
  3. Gently stir in the chopped peaches
  4. Mix the melted 'butter' with the milk, syrup, vanilla and banana / egg in a separate bowl
  5. Carefully mix the wet ingredients in until just combined
  6. Spoon the batter evenly into each case
  7. Sprinkle the tops with the reserved 2 tbsp oats then bake for 18 - 20 minutes until golden
  8. Let cool completely on a wire rack before enjoying. These can be wrapped and frozen for another day

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