Peach and raspberry muffins

July 11, 2009 at 9:34 pm Leave a comment

peach muffins2

Some mornings the usual breakfast foods like cereal and toast just don’t cut it. Some days call for a treat. I love making muffins or pastries for breakfast on weekend mornings. It’s a special thing to use your food imagination at the beginning of the day to match the flavours you’re craving.

Today, for me, a beautiful ripe peach sitting in the fruit basket on the kitchen counter plus reading a recipe for apricot muffins in my favourite breakfast time cookbook from Four Sisters Inns was inspiration enough. Here’s my adaptation on that recipe.

1 medium peach, chopped
1 cup of fresh or frozen raspberries
1 teaspoon of lemon juice
1/4 cup melted butter
1/2 cup sugar
1 egg
1/2 cup pumpkin seeds
1/4 cup flax seeds
1 cup flour (or gluten free flour mix)
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon nutmeg (recipes always call for tiny amounts of spices like nutmeg. I always add in way more than they suggest)
1/2 cup plain yogurt (add more if the batter is too thick)

Mix peaches, raspberries and lemon juice together in a small bowl. In a large bowl, combine butter, sugar and egg, beating well. Add in fruit mixture along with pumpkin and flax seeds. Combine dry ingredients and add, alternating with yogurt. Don’t stir too much. If the batter is too thick, add an extra spoon or two of yogurt. Fill muffin tins and bake for about 20 minutes at 350F.


Entry filed under: Cooking, Gluten Free, Home, Life, Making, Reading. Tags: , , , , , , , , , , , .

A better way to eat Local food: Highwood Crossing

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