Coming Soon: Free Book

Coming Soon: Free Book
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Tuesday, September 3, 2013

Peach Muffins

Baking time! 

Photo by Trisha Field
Peach Muffins
I looked at my recipes and they all called for yogurt and I was out of yogurt.  So I modified my recipe. (What's new?)  I was planning on making peach muffins instead of the fruits that the recipe called for and that took my worry away. (Peaches should add the moisture that I lose from losing the yogurt.) I increased the olive oil, and changed the dry splenda to honey which all added moisture.

Photo by Trisha Field
Mix dry ingredients together

Mix the dry ingredients together:
1 1/2 Cup whole grain flower
1/4 Cup flaxmeal
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
3 shakes of nutmeg (add a spice to the peaches. mmmm.)
1/2 tsp baking soda
1/4 tsp salt

Photo by Trisha Field
Add moist ingredients
Push the dry to the side, add the moist and combine.
1/2 cup honey
1 egg
1/2 cup Olive Oil
1 tsp vanilla

Photo by Trisha Field
Add the peaches
Last but not least, add the peaches. 
4 peaches (2 crushed and 2 chunked)

Photo by Trisha Field
Separate dough equally between 12 muffin cups
I love using this cupcake pan.  You don't need to use liners. Preheat the oven to 400 degrees (F) and bake 20 minutes or until the toothpick comes out clean. 

Photo by Trisha Field
Fresh out of the oven - mmm
Let cool for 5 minutes before removing from the pan.  Then allow to cool on a cooling rack.  (Break at least one as you are removing them so that you have a reason to eat it right away.)

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