How do I love peach muffins? Let me count the ways.
(Somehow, a quote from "Caddyshack" and an adapted Shakespeare quote in the same post is just not right. But...I'm Alright.)
You know, for living in a state known as the Peach State, you would think we have the best peaches in the country. WRONG!!! There are some pretty sad looking, hard-as-a-rock, rotten peaches here in Georgia. Somehow I did manage to find two at Publix that passed my not-overly-stringent inspection, though. They needed three days of sitting time on the counter to soften a bit and to start smelling like, um, peaches, but nonetheless the time has come to chop these fuzzy bad boys and bake them into something wonderful.
So, what do they taste like? They are delicious. They are very moist, have a delicate sweetness and are abundant with chopped pieces of peaches throughout each muffin. These will be a delicious way to start the day for many mornings to come.
The original recipe called for wheat bran, 1 egg white, honey and no sugar. I used oat bran, 1 whole egg, Lyle's Golden Syrup and 2 T. sugar instead. Also, I was skeptical about using non-fat yogurt sweetened with artificial sweeteners, so I used low-fat yogurt instead.
Honey Peach Bran Muffins
Source: Adapted from Recipezaar
½ cup all-purpose flour
¾ cup whole wheat flour
¼ cup oat bran
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ cup Lyle’s Golden Syrup
1 egg, lightly beaten
1 cup peach yogurt
¼ cup canola oil
2 T. sugar
½ cup chopped fresh peaches
Preheat oven to 350 degrees F.
Combine flours, oat bran, baking powder, baking soda, and cinnamon.
Separately, combine honey, egg, yogurt, and oil; stir well.
Pour liquid into dry ingredients; stir until just moistened.
Add peaches.
Pour into greased muffin tins.
Bake for 18-20 minutes or until lightly browned. Let sit in muffin pan for 2-3 minutes before serving or removing to wire racks to cool completely.
Makes 12 muffins.
