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Gluten-free Peach Muffin Recipe
Ingredients
  • subheading: Gluten free lemon shortbread:
  • 125 g (½ cup + 2 tbsp) caster/superfine or granulated sugar
  • zest of 2 lemons (Ideally, use organic unwaxed lemons.)
  • 140 g (1¼ sticks) unsalted butter, softened
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
  • 300 g (2½ cups) plain gluten free flour blend
  • ¾ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
  • ½ tsp salt
  • subheading: Peach filling:
  • 5 medium fresh peaches (about 750g or just over 1½ lbs) (Make sure that your peaches aren’t overly ripe - they should be juicy and flavourful but not too soft.)
  • 75 g (¼ cup + 2 tbsp) caster/superfine or granulated sugar
  • 15 g (2 tbsp) cornstarch (US)/cornflour (UK)
  • 15 g (1 tbsp) lemon juice, freshly squeezed
  • 1 tsp vanilla bean paste (or 2 tsp vanilla extract)
Note: Ingredients may have been altered from the original.
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