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Sweet Peach, Yogurt & Oat Muffins

8/26/2015

1 Comment

 
These muffins are a great way to savor the juicy, delicious peaches and nectarines that are in season here now. They are wholesome and filled with nutrition, have very little added sugar because the ripe peaches are so sweet, and they freeze well so you can bake these ahead and pack them as a healthier and extra tasty kid snack option when school starts again soon. Kids love anything that comes in a cupcake shape, of course, and because I sneak both oats and wheat germs in here (which they don't even notice), in addition to loads of fresh fruit and plain, tart whole fat yogurt, these will fill them up and make them happy at the same time. You can also add blueberries, strawberries, sliced banana, or whatever other extra fresh fruit you have on hand and need to use up. This recipe makes about 12-14 muffins.

Ingredients:
1 1/4 cups fresh washed and sliced ripe peaches and nectarines (in a pinch, you could use canned, if you drain them)
2 cups of flour
1/3 cup of packed brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 cups plain whole fat yogurt
1/4 cup vegetable oil (coconut works really well but others do fine too)
1/4 cup whole oats
1/4 cup wheat germs (optional)
1/4 teaspoon cinnamon
1 pinch of ground nutmeg
1 1/2 teaspoons vanilla extract
3 to 5 tablespoons of water

To prepare:
Preheat oven to 400 degrees F.
Grease muffin cups or line with paper or foil holders (I find the foil wrappers work best in baking and storing.)
Sift flour into a large bowl and add all other dry ingredients, including spices. Mix well with a wooden spoon or spatula. Add oil, yogurt, vanilla and combine well. Gently fold in peaches, adding water as you do, one tablespoon at a time, until the consistency is slightly runny but not too lose. Just right for transferring easily, with an ice cream scooper or ladle, into the cupcake pans.
Bake for about 18 minutes until golden brown and slightly crusty on top.

Serve warm or room temperature. If you freeze any, simply take them out 6-12 hours before you plan to serve them, to thaw. These taste extra delicious with a cream cheese frosting.

1 Comment
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9/28/2018 03:45:53 pm

Yogurt is one of my favorite cold desserts. I am especially fond of how it is so satisfying to eat it. It also has no specific time for eating, you can eat yogurt at any time of the day. You want some dessert with your breakfast? Eat some yogurt, want some dessert with your lunch, go get yourself some yogurt. Yogurt is just the best dessert for anytime and any occasion. Thank you for your extremely wonderful sweet peach yogurt recipe!

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    About the Author

    I'm Lorraine Allen, and when our daughter was diagnosed with multiple severe food allergies in infancy, a decade ago, I decided to freelance from home so that I could also care and cook for her. Because I grew up all around the world, it's important to me that she be able to enjoy all sorts of international food.  I've learned, throughout this process, that even a large number of severe allergies and restrictions does not stop a person from eating well. On the contrary, by forcing us to focus so much attention on what we consume, we've gained a whole new appreciation for good food, and ironically, we all enjoy a healthier diet than before this diagnosis. This site is where we share some of our delicious egg-free, nut-free, shellfish-free (and often vegan and gluten-free) experiments and successes in the kitchen. Guten Appetit and thanks for reading!

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