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Title: Whole Wheat Peach Muffins
Categories: Muffins Fruit
Yield: 8 Lg muffins
| 4 | Peaches (approx. 1 3/4 lb) | |
| 1 | c | Whole wheat flour;preferably stone-ground |
| 1 1/2 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1/2 | ts | Baking soda |
| 2/3 | c | Dark brown sugar; firmly packed |
| 1/2 | ts | Ground cinnamon |
| 1 | ts | Ground ginger |
| 1/4 | ts | Salt |
| 1/4 | c | Safflower oil |
| 1 | lg | Egg |
| 4 | ts | Granulated sugar; optional |
Preheat the oven to 400 degrees F.
Peel 3 of the peaches, pit and cut into chunks. Puree them in a food processor or blender. You should have 1 1/2 cups. Cut the remaining peach, unpeeled, into 1/2-inch pieces and set aside.
In a large mixing bowl, combine the flours, baking powder and soda, sugar, cinnamon, ginger, and salt. Make a well in the center and pour in the peach puree, the oil, and the egg. Stir the dry ingredients with the wet just until moistened and then fold in the chopped peaches.
Grease 8 large muffin cups (or use paper liners). Fill the muffin cups with the batter to the top, mounding the batter slightly. Sprinkle the sugar over the batter, if desired, before baking. Bake in the center of the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the tops are cracked. Remove from the pan and cool completely. Makes 8 large muffins. Source: Summer Fruit, A Country Garden Cookbook by Edon Waycott.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From: Jphelps@shell1.Best.Com (Judi Maedate: 7 Sep 1995 00:09:09 Gmt
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