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September marks the arrival of my favorite peaches at the local market. They're from Idaho -- yes, Idaho -- and they are absolutely wonderful, juicy peaches. During the month, I have one with breakfast almost every day and they find their way into pies, sauces and muffins. I'm especially fond of the muffins.
This month, I'm sharing a basic muffin recipe that I've been known to tweak to suit my changing tastes. In addition to whole wheat flour, flaxseed meal and toasted wheat germ that give them a nutty flavor and texture, I like to include everything from dried fruit to nuts. This rendition offers white chocolate chunks or blueberries as favorite additions, but I've included dried cranberries, chopped pecans and even crystalized ginger. The sky is truly the limit. Make these muffins yours by using your favorite treats in them.
As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!
2 c. flour -- I like to use a 50/50 mix of white and whole wheat flour
1/2 c. flaxseed meal -- also called ground flaxseed
1/2 c. toasted wheat germ
1/2 c. white sugar
1/2 c. brown sugar
1 T. baking powder
Pinch kosher salt
1/2 c. canola oil
1 c. skim milk
1 T. honey
1 1/2 c. diced peaches
1 c. blueberries or white chocolate chunks
Preheat the oven to 400 degrees. Line 18 muffin cups with paper liners and lightly spray with cooking spray. Set aside.
In a large bowl, combine the flour, flaxseed meal, toasted wheat germ, sugars, baking powder and salt. Mix to combine.
In another bowl, beat the eggs, oil, milk and honey until well combined.
Add the egg mixture to the dry ingredients. Mix until a thick batter forms. Add the peaches and either blueberries or white chocolate chunks and mix to combine.
Fill the prepared muffin cups 2/3 full and bake for 20 minutes or until puffy and light brown.