I had some peaches, we’re at the end of the season. Instead of just shoving them in my maw, I made some muffins. These muffins are just so tasty. You can use brown sugar if you would like, but regular granulated works well. Not included in the recipe, but I did dust the tops with a sprinkling of cinnamon sugar for just a bit more crunch. I think they are fine without it but it is a nice addition since the cinnamon really brings out the very ripe peach flavour.

Fresh Peach Muffin Recipe

Ingredients

  • 1 egg replacer
  • 1/4 cup canola oil
  • 1 cup unsweetened almond milk
  • 1 teaspoon fresh lemon juice
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup peeled chopped fresh ripe peaches

Instructions

  • Preheat the oven to 400 degrees.
  • Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.
  • Beat the egg, oil, and milk together in a small bowl.
  • In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.
  • Add to the dry ingredients and stir until the flour is moistened. Fold in the peaches. Divide batter among the muffin cups; each will be about 2/3 cull. Bake about 25 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking.

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