Gluten Free Yummy Peach Muffins

 With all these gloomy mornings and wet days I wanted something warm comforting but still slightly sunny so I flicked through Harry Eastwoods Red Velvet Book and came across her peach and poppy seed muffins. As she swaps vegetables or fruit for fat these are incredibly healthy and yet sooo scrummy you could eat all 9 at once! I now have these for breakfast during the week (especially if I  can convince my mum to cook them!)

And for all the celiac out there they are of course gluten free to!!

Ingredients

2 medium free range eggs

120g caster sugar

200g peeled and finely grated sweet potato

100g white rice flour

100g ground almonds

1 table spoon of poppy seeds

2 teaspoons of baking powder

1/2 teaspoon of bicarbonate of soda

1/4 teaspoon of salt

3 small peaches cut into small cubes (or 1 regular tin of peaches cut up)

Method:

1) Whisk the egg and sugar together for 3 minutes, until fluffy and light.

2) Use a wooden spoon to mix in the sweet potato, ground almonds. Then sieve in the flour, baking powder, bicarbonate of soda and salt. Finally add in the poppy seeds. Mix well.

3) Add in the chopped peach and mix well again.

4) Spoon the mixture into muffin cases to the top, make sure you use a muffin tray to bake them. Then they need 3o minutes in the oven at 180 degrees or gas mark 4.

5) Once ready turn them out on to a wire rack to cool

Should make 9 muffins!