This is a recipe I came up with when a friend dropped off a bunch of mixes she can’t use any more (her son developed more allergies). She included several muffin mixes, including the Namaste Muffin Mix. I usually make muffins and cakes from scratch (when I have the energy), but I was happy to have the mixes, as I haven’t had a lot of energy! Included in her bags were 3 mixes my kids made with very little supervision, and they were delicious! Cherrybrook Kitchen Wheat Free/Gluten Free Sugar Cookie Mix, Cherrybrook Kitchen Wheat Free/Gluten Free Chocolate Chip Cookie Mix, and Cherrybrook Kitchen Wheat Free/Gluten Free Chocolate Cake Mix. A big thumbs up on all of those. Yummy AND Easy, plus free of the major allergens!
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 package muffin mix (we love the Namaste Muffin Mix or Miss Robens muffin mix from AllergyGrocer.com for allergy-free mixes). Or 1 batch homemade versatile muffin mix
- 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!