Peach Cobbler Muffins


It’s peach season again!
Everywhere you look, there are baskets of peaches in the store and on market stands.

PEACH COBBLER MUFFINS

Preheat oven to 350ºC

1 1/2 Cups AP Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Granulated Sugar
1/4 Cup Vanilla Sugar (or regular sugar + 1/2 teaspoon vanilla extract)
2 Tablespoons Corn Meal
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoons Salt
3/4 Cup Soy Milk
1 Tablespoon Lemon Juice (Juice of 1/2 Lemon)
1/4 Cup Safflower Oil
1 1/2 Cups Peeled, Chopped Peaches and their juice

2 Tablespoons Cinnamon + 2 Tablespoons Granulated Sugar, for dusting.

Preheat the oven to 350ºC and prepare a  12 cup muffin tin with liners or trimmed parchment paper.
Combine the soy milk, lemon juice and oil; allow to sit.
Meanwhile, combine all the dry ingredients in a large bowl.
Mix the wet to the dry until it is just moistened, then fold in the peaches.
Spoon batter into muffin tin, 3/4 full.
Sprinkle over the cinnamon sugar just before putting the muffins in the oven.
Bake for about 18-20 minutes, or until golden and the muffins spring back in the center when touched, or until golden and cooked through when tested with a skewer.

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~ by Dayna on August 22, 2011.

6 Responses to “Peach Cobbler Muffins”

  1. glad you’re back…i missed you :-)

  2. That’s seriously amazing!!! :D
    I’m totally doing it ASAP.
    I’m new over WordPress and following you here. Hope you don’t mind ;)
    xx

    ♥♥♥

  3. I thought this blog was dead! Glad to see it isn’t!

  4. These look yum!

    I missed your fabulous posts too, so I hope you are here to stay!

  5. These muffins look fabulous! Great photo, I love how they are wrapped in little packages. I’m going to try and make these Gluten Free. I’ll let you know how it goes!

  6. Oooh. These look tremendous. I am very excited for these vegan muffins. I may have to make them for breakfast when peaches are back in season!

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