Muffins with Stone Fruits + Yogurt
I made these gluten free, but you could swap in whatever flour you use regularly. Swap in unbleached all purpose for the same yield of the almond, brown rice and flax, or an equal measure of gluten-free all purpose if that is what you stock. If you prefer them dairy free, sub in a coconut or almond based yogurt.
I love them split and toasted the following day, but they are great just straight out of the hand too.
2/3 cups whole, plain yogurt
1/4 cup avocado oil (or other neutral oil)
1/2 tsp. almond extract
1 cup superfine brown rice flour
1/2 cup almond meal (blanched of unblanched are fine)
1 Tbsp. flaxmeal
1/2 cup light brown sugar (muscavado sugar or coconut sugar)
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1 heaping cup diced stonefruit (any combo of peaches, nectarines, plums, cherries), plus more for topping
turbinado (raw) sugar, for topping
Preheat the oven to 350′. Grease 10 holes of a standard muffin tin.
In a large mixing bowl, whisk the yogurt, oil, eggs and almond extract together well. Add the rice flour, almond meal, flaxmeal, brown sugar, baking powder, baking soda and cinnamon and fold everything until fully combined. I like to let it sit for a couple minutes to hydrate, not sure if this matters. Fold in the fruit.
Fill the tins about 2/3 full. Put a couple extra pieces of fruit on top of the muffins and then sprinkle a bit of turbinado sugar on top. Bake on the middle rack for 18-20 minutes. Remove to cool completely.