Fresh peach muffins
Whole wheat pastry flour
Fat free skim milk
2 large, halved and pitted
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a medium bowl, whisk together milk, oil, extracts, and egg. Add milk mixture to flour mixture and stir just until combined.
- Cut 12 thin wedges from 1 peach half. Chop remaining peach halves and stir into batter, taking care to not over-stir. Divide batter evenly among muffin cups and sprinkle evenly with turbinado sugar. Top each with 1 peach wedge (trim to fit, if necessary). Bake at 375°F until a wooden pick inserted in center comes out clean, about 20 minutes. Serve warm.
- Serving size: 1 muffin