Peachy Muffins

  • 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
  • 2 eggs
  • 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.

  • Yields: 18 muffins
  • Preparation Time: 30 minutes
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