{hello} I’m Becky

Hi, I’m Becky. I am a lover of baking who has recently discovered the wonder of preserving. I love reading cookbooks, and if you came to my house you would see a pile of cooking magazines and books on every end table and flat surface. Seriously. A good day for me involves picking fruit or veggies with my family and then cooking and baking the afternoon away.

I am the wife to a techie loving husband, Curtis, and mom to two cuties, whom I homeschool. My son, Silas, is a pint sized foodie, who loves to cook and bake and create recipes with me. My daughter, Sydney, is not interested in food so much {unless you consider chips and olives “food”}, but is always fond of helping. Together we spend a lot of time talking about food, picking food, and making food. It really is quite fun to have two little helpers. Sometimes I blog about the crafts and foods I make with my kids at the blog, My Kids Make, the rest of the time I blog about things I am baking when the kids are asleep, at The Mixing Bowl Diary.

The weather turned nasty this weekend on the East Coast, as Hurricane Irene decided to come let us know who was boss. She has since come and gone {except for the damage left behind, of course}. In preparing for the storm, some talked of bottling water and charging batteries, gathering supplies and bringing in lawn furniture. I tried to do those things, but honestly I just wanted to bake. Can you blame me? I still have a mountain of peaches to use up!

Want to know what I made?

Peach Upside-Down Muffins.

Maybe I should call them “Irene Muffins”, but that sounds lame.

Do you want the recipe?

Recipe: Peach Upside-Down Muffins {Gluten Free, Dairy Free}


  • 2-3 peaches thinly sliced
  • brown sugar
  • 2 cup Brown Rice Flour Mix {I use a super fine brown rice flour}
  • 2/3 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 cup dairy free milk
  • 1/2 cup canola oil {feel free to sub 1/4 cup applesauce and 1/4 oil}
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup finely chopped peach
  1. Preheat the oven to 375°. Grease muffin pans with cooking spray.
  2. Fill each muffin well with 1/2 teaspoon brown sugar. Place slices of peach in each well to cover bottom.
  3. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and ginger in a bowl. Whisk well.
  4. In the bowl of a mixer: combine milk , oil, eggs and vanilla. Mix until well combined.
  5. Add the chopped peaches to the mixer and combine.
  6. Finally, add the dry ingredients to the mixing bowl, and mix until just combined.
  7. Scoop the batter into the prepared pan.
  8. Bake muffins for 18- 20mins or until browned and cooked through.
  9. Gently slide knife around edge to loosen muffins.
  10. Place a platter or large plate on top of muffin pan and invert.

NOTE:  Best within 1-3 days. If you desire a sweeter topping, use 1 teaspoon brown sugar per muffin

Copyright ©2011 The Mixing Bowl Diary. All Rights Reserved.

Not gluten free but want to try this recipe?
Use your standard muffin recipe and follow along. Add the brown sugar and peaches to your muffin pan. Make your muffin recipe, add the diced peaches, vanilla and ground ginger. Then add the batter to the muffin pans!

I got in on the From Scratch Club Swap in June and was sold as soon as I stepped in the front door. From then, I have been nothing but smitten with all the From Scratchers. Talking about food, discussing local sources, swapping ideas and stories…what is not to love? This is a fantastic crew of people that I am excited to be a part of!

I look forward to the future with all of you.


9 Comments Add yours

  1. These muffins look delicious and moist. I’ve saved is recipe to my ” recipes to try” folder. Thanks for this. Gorgeous photos.

  2. Betsy says:

    Great post Becky – those muffins look tasty!

  3. Shirley M says:

    These muffins look and sound delicious.
    This is my next baking project. Thanks for sharing your recipe with us.

  4. jillian says:

    Looks yummy!!!! This post was a sweet one to wake up to – literally and figuratively. Thanks!

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