Muffins

• 2 cups gluten-free baking mix (I use Pamela's Baking & Pancake Mix)
• 1 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/3 cup canola oil
• 2/3 cup oats
• 2/3 cup brown sugar
• 1/4 cup sour cream
• 2 tablespoons butter, melted
• 1/4 cup lemonade (I use Simply Lemonade)
• 1 cup fresh peach, diced, mixed with 1/2 t. baking powder
• 1 cup fresh raspberry

1. reheat 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. Fold in raspberries.
6. Fill muffin cups 1/2 to 2/3 full, bake regular size muffins 25-30 minutes, mini muffins 11-14 minutes.
7. 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.
8. Can be baked in a loaf pan (baking time 40-50 min.), sliced & used with more fresh raspberries & peaches and some fresh whipped cream for a beautiful summer dessert.