It’s that time of year again where the fruit basket on the counter and the top shelf in my fridge is overrun with peaches. Glorious, mouth-watering, chin dripping fresh Ontario Peaches. Unfortunately, there are only so many I can eat in a day, and so I have had to find creative ways of using them all up. Enter baking! These are a healthy alternative to the usually fat-laden muffin realm, and if you’re feeling like you’re not in the peach zone, you could easily swap any berry of your choice here. The fat here is replaced mostly with yogurt, so it’s a bit friendlier to your hips and tummy. This batch was even 100% kid approved by my discerning neighbours, 8 and 5 respectively, and by my Grandpa, 89. Now if that’s not an endorsement, I really don’t know what is.
2 cups flour (I used 1 cup rye flour, and 1 cup all purpose – but you could use rice or chickpea flour to make this Gluten-free)
1 & 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1 cup low-fat plain yogurt (you could use full fat or even peach flavoured if you want)
1/4 cup 1% or skim milk
2 large eggs
3/4 cup sugar
1/4 cup salted butter, melted
1 & 1/2 tsp vanilla extract
1/2 cup chopped walnuts or pecans (or even almonds)
2 cups fresh peaches, cut into very small pieces (skin on)
1) Preheat oven to 350°F, and place paper baking cups in muffin pans (or lightly grease pans).
2) Combine flour, baking powder, baking soda and cinnamon; set aside.
3) In a separate bowl, combine milk and yogurt; set aside.
4) Beat eggs and sugar at high speed for about 3-5 minutes, until light and fluffy, then add melted butter and vanilla and beat until well blended, about 1 minute.
5) Add flour mixture alternately with milk mixture (start and finish with flour mixture), mixing only to completely combine, then stir in chopped nuts and peaches. DO NOT OVERMIX!
6) Spoon batter into prepared muffin pans, and bake on centre rack for 25-30 minutes (or until cake tester comes out clean).
7) Remove finished muffins from pans immediately, and cool on wire rack.