Peach-Pear Muffins with Salted Caramel Glaze

For the first time in a long while it was finally cool enough to bake today.  Yay!!  I was a good girl, and made bread, first.  Then sat down for a moment with the new drink I got today.  Target had a new flavor of La Croix water (carbonated, but no sugar and no sweeteners of any kind).

Peach-Pear?  I'm all about that.  I sipped on my frosty beverage for a little while, and then got inspired to make these muffins, which are both gluten AND dairy free:

Peach-Pear Muffins

If you can't find La Croix water where you are, it's not a big deal.  Just replace it with more almond milk, some club soda, or even some peach nectar if you like.

Preheat oven to 400 degrees.  Line a cupcake pan with paper liners.  This recipe makes about 18 muffins.

2 c. Fancy Flour Blend, other GF AP flour blend, or
1/2 c. millet flour
1/4 c. sweet rice flour
3/4 c. white rice flour
1/4 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
3 tsp baking powder
1/2 tsp salt
1/2 tsp xanthan gum
1/2 c. sugar
1 egg
2 Tbsp canola oil
1/2 c. almond milk
1/2 c. La Croix Peach/Pear water
2/3 c. grated pear
2/3 c. coarsely chopped peach
2 Tbsp lemon juice
1 tsp vanilla

Combine flour, baking powder, salt, xanthan gum, sugar, and set aside.
Peel one medium pear and grate on a box grater.  Measure out and add 1 Tbsp fresh lemon juice.

Peel and chop one medium peach.  Sprinkle the remaining 1 Tbsp of lemon juice over the chopped peach and set aside as well.
Whisk egg and add canola oil. Then add the almond milk.  Finally, gently stir in the La Croix water.  I find that if I combine the wet ingredients in the right order, everything gets emulsified properly and there are no gobs of egg or an oil slick floating on top.

Add the dry ingredients and whisk until combined.

Stir in the fruit, then portion into the cupcake liners.  (I used my 2 1/2 oz. disher this time, anticipating that the fruit would cook down, some)

Bake 18-20 minutes or until lightly browned.  Drizzle with glaze.

Salted Caramel Glaze

2 Tbsp dairy-free margarine
3 Tbsp brown sugar
1/2 tsp salt
1 c. powdered sugar
1-2 Tbsp almond milk
1 tsp vanilla

In a bowl, melt the maragarine and stir in brown sugar and salt.  Add the vanilla and stir thoroughly.  Begin adding the powdered sugar 1/4 c. at a time, alternating with small amounts of almond milk until glaze is a drizzling consistency.