Gluten-Free Summer Muffins

• 2 cups gluten-free baking mix (I use Pamela's Baking & Pancake Mix)
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 12 teaspoon salt
• 34 teaspoon ground ginger
• 12 teaspoon ground cinnamon
• 13 cup canola oil
• 23 cup oats
• 23 cup brown sugar
• 14 cup sour cream
• 2 tablespoons butter, melted
• 14 cup lemonade (I use Simply Lemonade)
• 1 cup fresh peach, diced, mixed with 1/2 t. baking powder
• 1 cup fresh raspberry

1. Preheat oven to 350 degrees.
2. Prepare muffin tins (line with papers or spray with no-stick spray).
3. Combine first 6 ingredients (baking mix through cinnamon) in small mixing bowl, set aside.
4. Combine next 7 ingredients (canola oil through peaches) in large mixing bowl.
5. Slowly add dry ingredients to wet ingredients, don't overmix.
6. Fold in raspberries.
7. Fill muffin cups 1/2 to 2/3 full, bake regular size muffins 25-30 minutes, mini muffins 11-14 minutes.
8. High altitude alterations (I live in Denver, did this myself): Add heaping 2 T. baking mix to the 2 cups of baking mix, make the 2/3 cup of oats a heaping 2/3 c., cut baking powder in peaches to 1/4 t.
9. Can be baked in a loaf pan (baking time 40-50 min.
10. ), sliced & used with more fresh raspberries & peaches and some fresh whipped cream for a beautiful summer dessert.

baking mix, xanthan gum, baking powder, salt, ground ginger, ground cinnamon, canola oil, oats, brown sugar, sour cream, butter, fresh peach, fresh raspberry

Taken from www.food.com/recipe/gluten-free-summer-muffins-384952 (may not work)