Healthy Peach MuffinsSunday, 19 September 2010 by Lydia Parafianowicz
I'm a huge fan of cooking with seasonal ingredients. So, when peaches are in season every summer, I love to make these low fat muffins. They are quick and easy to make and really moist, despite having no oil or butter in the mix!
1 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh peaches, roughly chopped
1 cup fat free vanilla yoghurt
1/3 cup unsweetened applesauce
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Preheat the oven to 400 degrees and prepare a muffin tin with papers.
Combine the flours, sugar, baking powder, baking soda, and salt into a large bowl.
In a separate bowl, whisk together the yogurt, applesauce, egg, and extracts. Add the wet ingredients to the dry ingredients, stirring until just combined, (be careful not to overmix). Fold in the peaches and divide the batter evenly among the muffin cups. The dough will look somewhat cakey.
If you like, you can sprinkle lightly with a combination of 2 tablespoons light brown sugar mixed with 2 teaspoons cinnamon.
Bake about 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean and the muffins are golden brown and puffy.
Remove the muffins from the oven, let cool in the tin for five minutes, and transfer to a wire rack to cool completely. Sprinkle with powdered sugar (if using).
Recipe credit: Cooking Done Light