On our way home we happened across the cutest roadside farmers market. The sign alongside the road said boldly that they had sweet Michigan cherries, so I knew we had to stop. Little did I know that they had all sorts of other wonderful things!
I picked up massively large zucchini and summer squash for just fifty cents each. What a steal! I also got beautiful red and yellow peppers, the cherries, of course, and gorgeous Michigan sweet peaches.
When we made it home my mind was spinning with what to make with my treasures. First thing on the list was these fresh peach muffins. Very easy to make, very healthy, and absolutely delicious.
These muffins are perfect with a cup of coffee for breakfast, or just for an anytime treat.
Fresh Peach Muffins
Recipe written by The Chef Next Door
Makes 12 muffins
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2 cups whole wheat pastry flour (I use Greenwillow Grains)
1 Tbsp baking powder
1/2 tsp salt
1 cup light brown sugar
1 tsp ground cinnamon
1 tsp vanilla
1/4 cup vegetable oil
1 1/2 cups diced fresh peaches (I left the skin on)
Vanilla sugar for sprinkling (can also use granulated sugar)
Preheat the oven to 400 degrees and spray the wells of your muffin tin with baking spray.
Combine the flour, baking powder, salt, brown sugar and cinnamon in a large bowl. Stir in the eggs, vanilla, oil and milk and mix until thoroughly combined. Gently fold in the peaches.
Using a large scoop, fill your muffin wells with batter; they will be almost completely full. Sprinkle the tops with the sugar. Bake the muffins for 25 minutes, or until a tester inserted into the center of the muffins comes out clean.
Allow the muffins to cool in the pan for 10 minutes before removing them to a cooling rack and cooling completely.