I am in love with these muffins, and wanted to share the recipe with you. It calls for our gluten-free white cake mix, which makes it super easy-peasy, gluten-free and vegan, and maybe one of my favorite summer desserts. My son cannot get enough of them, and has me keep a stash in our freezer. Why does peach season have to be so short?
Julie’s Gluten-Free Peach Cinnamon Sugar Muffins
Makes 14 muffins
1 package of Julie’s Original White Cake Mix
1 1/2 cups of soy or other non-dairy milk
1/3 cup canola oil
2 teaspoons pure vanilla extract
1 large peach or 2 medium, pitted, peeled (if desired) and thinly sliced
1/4 cup coarse or organic sugar
1/2 teaspoon ground cinnamon
Preheat oven to 350°F. Line 2 regular sized muffin tins with 14 paper muffin liners.
In a large bowl, combine the cake mix, milk, oil and vanillal. Beat batter until smooth. Stir in the peach slices. Scoop the batter into the prepared muffin tins.
In a small bowl, mix together the cinnamon and sugar. Sprinkle the sugar mixture on top of the batter in each muffin cup. Bake the muffins in the preheated oven for 25 to 35 minutes, or until the cake until a tester comes out clean. Let cool completely and enjoy!