July 28, 2011

You asked for it: Peach Muffins!

Total truth: this is not my picture, although I wish it was! Thank you, interwebs! (My focus was on EATING the muffins, not photographing them!)

We took a trip to the farmer's market after church recently and loaded up on eggs, squash, dog biscuits, handmade ravioli, and PEACHES! I knew I would be using them in something like a cake or muffin.  I found a recipe I had copied and pasted from some website months and months ago (sorry I can't give credit where credit is due...) and knew it was the perfect time to try it!

The original recipe was "cobblerish" because people were adding a sugar/crumble topping.  I tend to not do this kind of topping on our muffins because I usually make them on the weekend and throw them in a freezer bag for us to grab and heat up for quick breakfasts, and I've found that sometime the topping doesn't hold up well (or just falls off in the bag).  But if you're making this and eating it right away, feel free to do something on top. I just know when I mentioned on facebook that I was making Peach Cobbler Muffins that people got very excited, so I wanted you to know how they became just peach muffins.  They're still delicious :)

Here's what I used and what I did.  Feel free to customize! I do several things to "healthify" our muffins, so you may not like using the subsitutions I do.  We've gotten used to our muffins being mostly whole wheat and not as sweet, but that may not be your thing... I usually mix in some ground flax seed to up the nutrional value and make them more filling, but I was out this time around.

Peach Muffins
  • 3 cups flour (I used 2 cups whole wheat and 1 cup all purpose flour)
  • 1 tablespoon ground cinnamon
  • 1 teapsoon baking soda
  • 1 teaspon salt
  • 1 cup unsweetened applesauce and 1/4 cup vegetable oil (or just 1 1/4 cup oil; I almost always use applesauce in place of oil in muffin/bread recipes)
  • 3 eggs
  • splash of vanilla extract
  • 1 1/2-2 cups sugar (I used 1 1/2 cups and they were plenty sweet. I may try using some brown sugar next time)
  • 2 cups chopped peaches (Feel free to use frozen or canned, the fresh peaches were just too delicious. I ended up using 2 large peaches, but may do 3 next time)
  • handful of chopped pecans (this wasn't in the original recipe, but why NOT add pecans???

1. Preheat oven to 400 and grease your muffin pan.  I made 12 large muffins from this recipe.

2. In a large bowl, combine all of the dry ingredients, including the chopped pecans.

3. In a smaller bowl mix eggs, oil, vanilla, and sugar.

4.  Stir the wet mixture into the dry mixture just until combined. Fold in peaches. If your batter seems too thick, just add a little milk.

5.  Fill up your muffin pan (and add topping, if you want) and bake for about 25 minutes or until a toothpick inserted into the muffin comes out clean.  Let muffins cool for a bit and then serve.

6. Come back and leave me a comment letting me know if you liked them!

We both liked these and I will probably make them again the next time I have some fresh peaches that need to be used.  The ones I made were really filling because of the whole wheat flour and they were sweet but not too sweet. They were a nice change of pace from the muffins I've been making a lot recently (peanut butter banance muffins, raisin bran muffins, and strawberry-banana muffins).

And as an additional, unrelated note of goodness... look at the pretties growing in my front yard! I love this athena plant (a peony hybrid) and it's constantly showing new blooms.  I know my neighbor thinks I'm crazy when I walk into the flower bed and take pictures, but oh well! Happy Thursday!

The Shabby Nest

Boogieboard Cottage


1 comment:

  1. Thank you for joining me last week for Cast Party Wednesday. I hope you come back tomorrow and share more of your recipes with us.
    I hope to see you there!


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