Peach Muffins

*Parsley*'s Note:

Make with fresh or canned peaches. Can be made as a loaf, if desired.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 12

• 1 1/2 cups flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 1/4 teaspoon cinnamon
• 2 eggs, well beaten
• 1/2 cup oil
• 1/2 teaspoon vanilla
• 1/4 cup chopped almonds (optional)
• 1 1/4 cups chopped peaches

Directions:

1. Preheat oven to 350. Lightly grease muffin tins or greased/floured 9" x5" bread loaf pan.
2. In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Make a well in the center; add the eggs, oil and vanilla and stir just until dry mixture is moistened.
3. Stir in almonds, if using them.
4. Stir in the chopped peaches.
5. Pour about 1/3 cup of batter into the muffin tins. Bake at 350 for 20-25 minutes or until toothpick tests done.
6. If baking in the loaf pan, bake at 350 for 1 hour or until done.

Reviews

[sarah.heselton]

I have really enjoyed this recipe, however I have made a few changes to it in order to make it healthier for my family. :-) I have swapped out the oil for more peaches (I used peaches I had muddled with the intent to turn to jam, but never did!!) to make the total amount of peaches about 2 cups. I also added walnuts instead, as my spouse is allergic to almonds. Finally I cut each of the sugars in half and added a little bit of ginger along with the cinnamon. They taste AMAZING!! :-D

[O-mama]

I've made this recipe twice now, once with two peaches (we had frozen them whole from a u-pick farm) that ended up making too much batter due excessive peach chunks. The second time was with blueberries (also frozen from an adventure to a u-pick farm)--using all white sugar because I was too lazy to get out the brown sugar, and 1/4tsp lemon peel. The consistency reminds me of the fruit cocktail cake my grandmother passed on to our family. I think next time I'll knock the sugar down by 1/4c and see how we like that. Love that this is a dairy-free recipe!!

[Chef #1098767]

This is a great recipe. I also made it with 1 1/2 cups of very ripe bananas and substituted the vanilla with banana extract about a teaspoon. Made this in a loaf pan sprinkled the top with cinnamon and sugar baked for an hour. I also use spender instead of the white sugar. It came out great.