Peach muffins extend summer into school year

The Whole Dish podcast: Make, freeze frittata ‘muffins’ for speedy breakfasts

Old hat for so many households, back-to-school weeks signifies my family’s induction into the fairly inflexible academic calendar.

It’s bound to be an adjustment after the vagaries of infancy and toddlerhood and discretionary preschool attendance. My older son’s Kindergarten year also sees my younger in preschool several mornings per week, granting me recurring, regularly scheduled slots free from child care for the first time in five years!

As I’m selfishly planning to reestablish an exercise routine, I’m also less selfishly vowing to expend more effort on family meals, namely breakfast. The boys happily eat breakfast cereals, albeit the least sugary, least expensive versions I can conscience purchasing. But I know that I can do breakfast better — and for a better price. So I’m earmarking recipes to assemble over the next few weeks and stash away in the freezer and pantry.

Aiming for ready-in-minutes, grab-and-go fare, I’ve been revisiting past posts to this blog for hearty, healthful ways to start the day. On my list to make are: frittata muffins, breakfast bars, homemade granola and muesli. I’ve also been mining muffin recipes for those that incorporate extra veggies or calcium-rich dairy without too much sugar, such as Herbed Goat Cheese and Fig Muffins.

Although these peach muffins have a bit more sugar than I prefer, it’s still a vast improvement over a full cup or MORE of sugar. Extending summertime flavors for a few more weeks, the recipe achieves moisture with a cup of yogurt, which I always have on hand. I’d choose plain, rather than vanilla-flavored, to cut back on some sugar. Any neutral-flavored oil, such as grapeseed or avocado, would work well, too. For extra fiber and to reduce quantities of oil in quick breads, I always add at least a tablespoon and up to ¼ cup of flaxseed meal per recipe.

Tribune News Service photo

Peach Muffins

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup sugar

2 eggs

1/2 cup olive oil

1 cup vanilla yogurt

5 medium to large peaches, cut in cubes

Heat oven to 350 F.

In a large bowl, mix the flour, baking powder and baking soda; stir in the sugar.

In a separate bowl, whisk the eggs, olive oil and yogurt, until smooth.

Slowly stir yogurt mixture into dry ingredients in large bowl until just combined. Do not overmix, as it will make muffins too dense. Gently stir in the peaches, with just a few turns.

Grease a standard-size muffin tin, then fill wells with batter. Bake in preheated oven for about 25 minutes or until golden-brown. Let cool before serving.

Makes 9 medium to large muffins.

— Recipe adapted by Tribune News Service from christinascucina.com

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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