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Fresh Peach Muffins

 

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Fresh Peach Muffins
 

 

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Recipe

Fresh Peach Muffins

This would work with diced prune plums or a combination of diced prune plums and peaches. Dried buttermilk powder and dried egg whites are staples in my kitchen; if preferred, you can use liquid buttermilk, and the white of an egg, and omit the water. The photo shows one wrapped and one unwrapped muffin. Another standard staple in my freezer are individually wrapped and labeled muffins for an easy, portable snack.

Times

  • Prep Time : 20 min
  • Cook Time : 25 min
  • Ready Time : 45 min

Servings

18 Servings

Ingredients

  • 21/2 cups all purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 4 tablespoons dried buttermilk powder
  • 2 teaspoons dried egg white powder
  • 1/3 cup canola oil
  • 1 1/4 teaspoons vanilla extract
  • 1 cup plus 2 Tablespoons water
  • 1 1/3 cups diced peaches unpeeled okay
  • 1 additional peach cut into 18 thin wedges

Directions

Preheat oven to 350 degrees F.
Spray 18 regular size muffin cups with baker’s spray.
Combine dry ingredients and sieve through strainer to remove lumps (powdered buttermilk, dried egg white, and baking soda do tend to clump). Make well. Combine and add liquid.
Gentle stir to combine, do not overmix. Fold in diced peaches.
Scoop into muffin cups (using ice cream scoop, for equal sized muffins).
Place 1 peach wedge atop each and sprinkle with sugar.
Bake for 20-25 minutes.

Nutrition information per muffin, if yield is 18: 149 Calories, Total fat 5 g., (sat. trace, mono 3 g., poly 1 g.) cholesterol 12 mg., Carb. 24 g., Fiber 1 g., Protein 3 g., sodium 99 mg.

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About Joan Locker

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Retired R.D. work experience was clinical,(nutrition support) mostly with very sick patients who did not eat real food. In the early part of my career,it was gratifying to see these very sick patients transition from their alternate feeding route back to real food.  I am definitely a foodie, entered my profession because I loved to cook, and bake, to save and personalize and modify recipes. I was also interested in investigating and combatting food/nutrition/health fraud. After retiring, (1997) I built my computer files--literally thousands of recipes, most with nutrient calculations. For a number of years after retiring, I facilitated, as a volunteer, a food and nutrition group for senior adults at the JCC Rockland. I live in Rockland County, NY,with my husband; we have two adult daughters. We are members of the New City Jewish Center (Conservative).

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