Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vickys peach & oat breakfast muffins, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vickys Peach & Oat Breakfast Muffins, GF DF EF SF NF is something which I’ve loved my entire life.

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

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. Make ready 1/4 tsp xanthan gum if using gluten-free flour
4. Get 1 & 1/4 tsp baking powder
5. Take 1/2 tsp baking soda / bicarb
6. Prepare 1/2 tsp ground cinnamon
7. Prepare 1/4 tsp ground nutmeg
8. Make ready Pinch salt
9. Take 300 g chopped peaches (1.5 cups chopped)
10. Get 80 ml (1/3 cup) milk of choice (I use rice milk)
11. Make ready 80 mls (1/3 cup) maple syrup / agave / honey
12. Take 80 ml (1/3 cup) melted sunflower spread / butter
13. Prepare 1 tsp vanilla extract
14. Take 1 banana, mashed or a beaten egg

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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