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1
Preheat the oven to 325F.
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2
Line a baking sheet with parchment paper.
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3
In a medium bowl, toss together the peaches, agave nectar, and lemon juice.
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4
Spread the peaches evenly on the prepared baking sheet and bake on the center rack for 20 minutes, rotating the sheet 180 degrees after 12 minutes.
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5
The peaches will be sizzling, with caramelized edges.
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6
Let the peaches stand for 30 minutes, or until cool.
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7
Keep the oven temperature at 325F.
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8
Line a standard 12-cup muffin tin with paper liners.
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9
Pour the rice milk and apple cider vinegar into a small bowl.
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10
Do not stir; set aside to develop into buttermilk.
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11
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, salt, cinnamon, and ginger.
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12
Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients and stir until the batter is smooth.
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13
Pour in the buttermilk and mix gently just until the ingredients are fully incorporated.
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14
Pour 1/3 cup batter into each prepared cup, almost filling it.
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15
Top each muffin with 2 or 3 roasted peach wedges.
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16
Bake the muffins on the center rack for 22 minutes, rotating the tin 180 degrees after 10 minutes.
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17
The finished muffins will be golden, and a toothpick inserted in the center will come out clean.
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18
Let the muffins stand in the tin for 15 minutes, then transfer them to a wire rack and cool completely.
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19
Store the muffins in an airtight container at room temperature for up to 3 days.
