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Fresh Peach Muffins

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  • Fresh Peach Muffins

    I couldn't help it. I saw the summer peaches in my neighborhood green grocer and I could not stop myself. Peaches are something that I think I could use as a drug. I adore them and this recipe is the only thing that could make me turn on the oven in the summer.

    After you've had your fill of ripe peaches and will burst if you had another and the peaches will all get over ripe if you don't use them and the lock N locks are filled with the cut up peaches, here's the thing to make.

    Fresh Peach Muffins


    1 cup peeled, chopped fresh ripe peaches
    1 teaspoon fresh lemon juice
    1 cup all-purpose flour
    1 cup whole wheat flour
    1/4 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon mace
    1/4 teaspoon salt
    1 large egg, or 1/4 cup egg substitute
    1/4 cup canola or corn oil
    1 cup fat-free milk


    Preheat the oven to 400 degrees F.

    Prepare a 12-cup muffin pan with nonstick pan spray or line the muffin cups with paper liners.

    Combine the peaches and lemon juice in a small bowl. Stir to mix; set aside.
    In a large bowl, combine the flours, sugar, baking powder, mace, and salt; mix thoroughly.

    Beat the egg, oil, and milk together in a small bowl.

    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 full.

    Bake about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the pan immediately to avoid sticking. Can be eaten hot or cold.