Delicious Gluten-Free Muffins

I made these muffins to have on hand as a sweet treat or as a quick breakfast/snack. Instead of peaches, you can add whatever you want to them, from chocolate chips to whatever fruit your family enjoys the most. They have a wonderful crumb and are very moist. Others will never know they are gluten-free!

• Ready In: 40 mins
• Serves: 10
• Yields: 10 muffins

Ingredients

• 1⁄2 cup sorghum flour
• 1⁄4 cup amaranth flour
• 1⁄4 cup  soy flour
• 1⁄4 cup tapioca flour
• 1⁄3 cup potato starch
• 1⁄2 cup  WheyLow granular (Use WheyLow Gold for best taste!)
• 2  teaspoons baking powder (gluten-free)
• 1  teaspoon baking soda
• 1  teaspoon xanthan gum
• 1⁄4 teaspoon salt
• 1  tablespoon cinnamon
• 1⁄3 cup  sunflower oil
• 2  eggs
• 1  cup unsweetened applesauce
• 1⁄2 cup  peaches in juice (diced and drained)

Directions

1. Preheat your oven to 350 degrees.
2. Line muffin tin with papers - this recipe makes about 10 cupcake sized muffins.
3. Mix all of the dry ingredients in a large bowl.
4. Add the oil, eggs and applesauce.
5. Mix until the batter is thick and clings to itself.
6. Fold in the peaches.
7. Fill muffin papers all the way to the top, mounding on top won't hurt.
8. Bake in 350 degree oven for 25 minutes or until toothpick inserted in center comes out clean.
9. Note: I think that you could substitute your favorite 3 flours for the first three I have listed and the results would still be as good.