Peach Muffins

Sunday mornings are muffin mornings for us. I clipped this recipe out of a newspaper when we were first married and on mornings when I don't have any fresh or frozen fruit out and don't feel like waiting for my bran to soak, this is a perfect quick choice.

 

Peach Muffins

2 c. flour
2/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
2 small eggs (or 1 large)
2/3 c. milk
1/3 c. canola oil
3/4 tsp. vanilla extract
1/2 tsp. almond extract
1 -398ml can peaches, patted dry and chopped

Combine dry ingredients, set aside. Lightly beat eggs, add milk, oil and extracts. Add to flour mixture until just blended. Fold in peaches. Spoon into lined or lightly greased muffin tins. Optional: top with streusel. Bake at 400 for 18 minutes. Store leftovers in fridge.

Optional Streusel:
1/3 c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
2 Tbsp. oil
Combine in a small bowl.

The original recipe was larger and called for fresh or frozen peaches, but living were we do, canned works for me so I adapted the recipe. So if you live were peaches are readily available, feel free to substitute them.

Cranberry Muffins

These are by far the best way to use leftover cranberry sauce, in fact they are so good it is worth buying the sauce just to make them.

 

 

Cranberry Muffins



1 c. flour
1 c. whole wheat flour
1/2 c. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg
1/4 c. oil
1/2 c. milk
1 tsp. vanilla
1 c. cranberry sauce

Mix together flours, sugar, baking powder and salt, set aside. Mix egg, oil, milk, vanilla and cranberry sauce. Add dry ingredients until just blended. Fill lined muffin cups 2/3 full. Bake at 375 for 20 minutes.

Choco-Chip Muffins

These muffins are healthy but since they're loaded with chocolate chips your family will never know! I love freezing these in baggies for lunches or a breakfast on the go (although the later is not recommended for children unless you like cute chocolate covered faces ;))

Choco-Chip Muffins
1 1/4 c. quick-cooking rolled oats (not instant)
1 c. milk
1/2 c. pureed cooked peaches (I use store-bought canned peaches and run them
        through my mini food processer, a blender would work too)
1 egg
1/4 c. butter, melted
1 tsp. vanilla
1 c. white flour
1/2 c. whole wheat flour
1/2 c. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. mini semi-sweet chocolate chips

Pour milk over oats and let sit 20 minutes (if making fresh for breakfast I have done this the night before and just let it sit overnight in the fridge). Stir in peaches, egg, butter and vanilla. In another bowl combine dry ingredients. Mix wet and dry together till just combined. Divide into 12 greased or paper-lined muffin cups. Bake at 375 for 20 minutes.