my sister ( who is also my lovely Camelia Sisters co- founder ) is in town. YIPPEE! :)
really, her arrival is my best excuse this week for stopping to have cake, or in this particular instance- a muffin!
(usual excuses range from 'too many eggs, so i had to bake a cake' to 'it is what Marie Antoinette would've wanted!' )
this batch of muffins were an experimental recipe that i whipped up today. i'm hoping that they'll have a 4-5 day 'shelf life' as i've substituted butter for olive oil & they are milk free.
Banana & Peach Gluten Free Muffins
1 mashed Banana
1/2 cup of chopped fresh Peach
1 cup of Coconut
1/4 cup of Olive Oil
1/2 cup Brown Sugar
1/2 cup of Caster Sugar
1 tsp Maple Syrup
1 tsp Vanilla Essence
1 cup of Gluten Free Plain Flour
1 tsp of Baking Powder
1. chuck everything into a bowl. grab a fork & mix mix mix
2. once everything is mixed, spoon batter into an oven tray
*TOP TIP: ditch your metal tray & embrace silicone. silicone muffin trays are tops!
3. bake @ 180 degrees for 30ishmins. Prod with a skewer just to be certain they are cooked through
4. leave to cool in the tray for a bit, before swiftly & almost effortlessly plopping each little muffin onto a wire rack!
this recipe makes 10.
they are super tasty on there own, but i intend to cover them in cream cheese icing tomorrow for the 'official tasting'!