Peach and Walnut Muffins

3/4 cup mashed Summeripe Yellow Peaches, about 2 very ripe peaches

1/4 cup Summeripe Yellow Peach puree, about 2 very ripe peaches

3/4 cup all-purpose gluten-free flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp cornstarch

1/4 tsp cinnamon

1/8 tsp kosher salt

1/2 cup light brown sugar

2 1/2 tbs canola oil

1 tsp pure vanilla extract

1 tbs light agave nectar

3/4 cup chopped walnuts (3 ounces)

Preheat oven to 350°. Line 10 muffin cups with paper liners.
In a small bowl, whisk the flour with the baking soda, baking powder, corn starch, cinnamon and salt.
To make the peach puree, skin and slice 2 peaches then place in a blender. Blend until smooth.
In a medium bowl, whisk the mashed peaches and peach puree with the brown sugar, oil, vanilla and agave.
Stir in the dry ingredients just until incorporated, then stir in half of the walnuts.
Spoon the batter into the muffin cups, filling each one three-quarters full. Top with the remaining walnuts.
Bake for 30 to 35 minutes, until the muffins are golden and a toothpick tester inserted in the center comes out clean. Transfer the muffins to a rack to cool slightly before serving.

Recipe courtesy of Mountain View Fruit Sales.

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