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Thursday, July 26, 2012

Fresh Peach Muffins





The local peaches which are in season right now are so sweet and delicious that even Big A - who, when it comes to food, normally only gets excited about cake, candy, salty snacks or hotdogs - has been swooning over them.  Of course, they are best eaten fresh, out of hand, but they are highly perishable and because I bought so many, we couldn't eat them all before they started to get a bit mushy.

But you won't often catch me throwing out produce just because they are a wee bit past their prime.  Not when you can use them in cooking and baking and still get spectacular results!  These are incredibly sweet and moist, even though they are healthy and low in fat.  Everyone loved these, so I think they are going to become a peach season tradition.

You can actually make this into one big quick bread loaf, or muffins of any size.  I made mini loaves, which I love because they can be a serving for someone with a big appetite or sliced for sharing among those with smaller appetites.  You will have to adjust cooking time depending on what you make.

8 fresh peaches, halved, pits and stems removed, finely chopped
398ml jar unsweetened apple sauce
4 egg whites (or 2 flax eggs)
1 cup unsweetened vanilla or regular soy milk (or other milk of choice)
1/2 cup granular sweetener (coconut sugar, Splenda, xylitol, erythritol, etc.)
1 tsp vanilla extract
Dropper full of vanilla stevia*
2 1/4 cups kamut flour
1/4 cup ground flax
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp sea salt

Whisk together wet ingredients in a large bowl.  Whisk dry ingredients in a small bowl and add to wet.  Stir just until combined.  Pour batter into greased loaf or muffin tins and bake at 375F until tops are golden and toothpick comes out clean.  I made 7 mini loaves and they took 26 minutes to bake.  For something smaller, like regular sized muffins, start checking for doneness after about 18 minutes.  Let cool and then remove from tins.  Keep in an air-tight container for a few days or freeze.



*I still haven't broken into my NuNaturals stevia stash I got in Washington, however, I've been using my NOW brand French Vanilla stevia extract like crazy lately, with very good results.  Unlike NuNaturals brand, it's available in Canada.

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