Fresh Peach Muffins ,Originally shared on this site, in my newspaper column and Earth Eats, in 2011.

So I have had quite a dilemma this summer in the varying times both of my children wake up.  My oldest wakes up bright and early 3 days a week when he has swimming but on his off days I am lucky if he is up by 10 a.m.  My youngest is always, without fail, awake by 7:30.  He is my little alarm clock and always has been.  That’s great during the school year but in the summer feeding them breakfast at 2 different times can be a real drag.  I have not graduated to the level of the mother that lets her kids forage for their own meals yet.  I don’t know if I will ever get there.

What I have decided is that I need to have something on hand for each of them to grab and eat at their chosen breakfast time.  That way I don’t feel like I am in the kitchen so much.  Some mornings I feel like I no sooner get breakfast cleaned up that one asks about lunch!  I know that some of you who are home with your kids right now know what I mean.

So to combat their early morning cravings I keep a few dishes on hand and at the ready.  Of course baked oatmeal is a family favorite as well as fruit salads and granola.  We eat a lot of this during the school year so I like to shake it up a bit and try new things.  This is where the peach comes in.

I have a base muffin recipe that I use and I add in what is in season or what I have on hand.  Right now I have a bounty of peaches so I used those.  This is a hearty morning muffin that is healthy and not one you would have to worry has fillers and artificial flavors.  I do not add sugar to the batter but if you want it to have a sweeter taste you can add 2 tablespoons of brown sugar.  It all depends on how ripe your peaches are.  The more ripe the better here.

Whether you eat this with a little yogurt or as a snack in the morning, this muffins is filling, healthy and has a little bit of summer in every bite.

So next time you are at the farmers market grab something new.  Maybe a basket of peaches will be calling to you like they always do to me.  Grill them, saute, add to a fruit salad or on a pizza.  The fresh taste of summer can be yours!

Morning Glory Muffins

1 Cup all-purpose flour
3/4 C whole wheat flour
2 TB milled flax seed
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp salt
2 fresh very ripe peaches with peel ON, chopped, from Adrian’s Orchard
1 TB honey I used Hunters Honey Farm
1 egg beaten, I used my favorite Walkers Eggs from Greenwood
1/3 C brown sugar (or more if you like a sweeter muffin)
1/2 cup plus 1TB milk
1/4 C vegetable or canola oil

Preheat oven to 400 degrees.
To a muffin pan add liners or spray with a non-stick spray.
In a separate bowl add the peaches and honey.

Mash both them add the milk,brown sugar, oil and egg.  When incorporated add to the well in the bowl of dry mix.

Fresh nutmeg makes a big difference

In a large bowl combine flours, flax meal, baking powder, baking soda, cinnamon, nutmeg and salt.

My dry ingredients

Make a well in the center.

Make a well in the center

Add the peach mixture.  Lightly stir until moistened (batter will be lumpy).

Do not over mix…

Spoon batter in to muffin cups and bake for 18-20 minutes until golden.