Peach & Pear Muffins

This recipe was designed in answer to a request from my son for crocodile muffins. The pear skins are the crocodile skin, the peaches are the eyeballs and the butterscotch chips are the teeth. My version is wheat, egg, and (almost) dairy free, but feel free to switch it up and use eggs and milk if you prefer. I haven't found dairy free butterscotch chips, so you could leave them out of the recipe if you needed to. There is no added sugar in this recipe because the fruit and butterscotch are plenty sweet.

• Ready In: 38 mins
• Serves: 4-6
• Yields: 6-12 muffins, depending on pan size

Ingredients

• 2 1⁄2 cups  celimix  gluten-free flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup  butterscotch chips
• 3  tablespoons arrowroot
• 6  tablespoons warm water
• 3⁄4 cup  juice (reserved from canned peaches)
• 1⁄2 cup  vegetable oil
• 1⁄4 cup  rice milk
• 1  large  ripe pear, core removed, and chopped
• 2  canned peach halves, chopped

Directions

1. Mix the first 4 ingredients in a large bowl. Make a well in the centre, and set aside.
2. Mix the arrowroot powder and warm water in a medium bowl. When well combined, add the oil and rice milk.
3. Mix the pear pieces into the dry ingredients. Add peach chunks and liquid ingredients, and using the largest spoon you can find, stir until just combined and there is no longer any dry flour to be seen.
4. Spoon into prepared muffin pan.
5. Bake at 375F for 28 minutes. Enjoy warm.