Ginger-Peach Corn Muffins

• 4 cups sliced fresh peaches, with skin remaining
• 1/3 cup agave nectar
• 2 tablespoons fresh lemon juice
• 2/3 cup rice milk
• 1 tablespoons apple cider vinegar
• 1 cup Bobs Red Mill gluten-free all-purpose baking flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 3/4 teaspoon xanthan gum
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 tablespoon ground ginger
• 1/2 cup coconut oil
• 3/4 agave nectar
• 1/3 cup homemade applesauce (page 78) or store-bought unsweetened applesauce
• 1 tablespoon pure vanilla extract

1. Preheat the oven to 325F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, toss together the peaches, agave nectar, and lemon juice.
4. Spread the peaches evenly on the prepared baking sheet and bake on the center rack for 20 minutes, rotating the sheet 180 degrees after 12 minutes.
5. The peaches will be sizzling, with caramelized edges.
6. Let the peaches stand for 30 minutes, or until cool.
7. Keep the oven temperature at 325F.
8. Line a standard 12-cup muffin tin with paper liners.
9. Pour the rice milk and apple cider vinegar into a small bowl.
10. Do not stir; set aside to develop into buttermilk.
11. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger.
12. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients and stir until the batter is smooth.
13. Pour in the buttermilk and mix gently just until the ingredients are fully incorporated.
14. Pour 1/3 cup batter into each prepared cup, almost filling it.
15. Top each muffin with 2 or 3 roasted peach wedges.
16. Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes.
17. The finished muffins will be golden, and a toothpick inserted in the center will come out clean.
18. Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely.
19. Store the muffins in an airtight container at room temperature for up to 3 days.

fresh peaches, nectar, lemon juice, rice milk, apple cider vinegar, red, cornmeal, baking powder, baking soda, xanthan gum, salt, ground cinnamon, ground ginger, coconut oil, nectar, homemade applesauce, vanilla

Taken from www.epicurious.com/recipes/food/views/ginger-peach-corn-muffins-376923 (may not work)