Fresh peach muffins
4
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
These whole-grain muffins are absolutely bursting with chunks of fresh summer peaches, plus a pretty peach wedge crowning each one. Two types of extract lend lots of goodness: vanilla helps to create a peaches-and-cream flavour effect, and almond extract enhances the perception of sweetness though the amount of added sugar is pretty low.
Ingredients
Whole wheat pastry flour
1¾ cup(s)
Sugar
5 tbsp(s)
Baking powder
2 tsp(s)
Table salt
½ tsp(s)
Fat-free skim milk
⅔ cup(s)
Canola oil
2 tbsp(s)
Vanilla extract
2 tsp(s)
Almond extract
½ tsp(s)
Raw egg
1 large
Peach
2 large, halved and pitted
Turbinado sugar
1½ tbsp(s)
Instructions
1
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2
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.
3
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.
4
Serving size: 1 muffin
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