I was craving a muffin with a bit of sugary, nutty topping, and this is what I came up with. It would be easy to swap diced apples for the peaches, or use fresh peaches (to eliminate the corn in the canned ones), and the nuts could be eliminated if necessary. I’d keep the topping, though! These went over well with the whole family - my husband (who can eat gluten) loved them - a great test of deliciousness! Another good test is they were eaten (2 dozen) before I could think to take a picture!
This is a delicious gfcf, gluten free, family-friendly recipe! It is also a wheat free, dairy free, soy free, egg free, peanut free, fish free, and shellfish free recipe.
1 14 oz can sliced peaches in light syrup or juice
1 cup chopped walnuts
1/4 tsp almond extract
1 1/2 tsp cinnamon
For the topping:
1/2 cup brown sugar
2-3 TBS vegetable oil or margarine
1/4 tsp cinnamon
1/2 cup chopped walnuts
Rinse the sliced peaches and dice small.
Prepare the muffin mix as directed, including greasing/lining the muffin tin & preheating the oven. Add the spices, diced peaches, and walnuts to the mix. Scoop into muffin tins, filling each muffin about 2/3 full. The walnuts and peaches add quite a bit of bulk - it is likely that you will end up with more muffins than what the mix indicates (I got 2 dozen). Set aside.
Mix together the topping ingredients. It will look like a wet, coarse brown coating on walnuts. Sprinkle topping on each muffin. Pat the topping so it doesn’t fall off the muffins.
Bake per package directions, and check with a toothpick to make sure they are done.
Let cool if you can wait that long (I made mine the night before so we could have them for breakfast. Yum!