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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.
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| Fresh nutmeg makes a big difference |
In a large bowl combine flours, flax meal, baking powder, baking soda, cinnamon, nutmeg and salt.
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| My dry ingredients |
Make a well in the center.
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| Make a well in the center |
Add the peach mixture. Lightly stir until moistened (batter will be lumpy).
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| Do not over mix… |
Spoon batter in to muffin cups and bake for 18-20 minutes until golden.
