PEACH OATMEAL MUFFINS
This muffin is simple, flavorful, and moist. Using whole wheat pastry flour and oats also make them a fairly healthy start to the day. If you substitute blueberries for the peaches add a 1/4 tsp of cloves. I like a lot of spice and use the higher amounts given.
Provided by momaphet
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Mix together dry ingredients, stir in oats and peaches.
- Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don't over mix lumpy is ok.
- Pour into greased muffin cups - I dislike muffin papers - don't grease if you use them.
- Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
- Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
- If using blueberries use about 1 1/2 cups.
WHOLE WHEAT PEACH MUFFINS
This is a recipe adapted from a blueberry recipe I found on a site called Brown Eyed Baker and it came out great and I wanted to share it. The directions are the same I just made a few changes to the ingredients.
Provided by Shonti Battle
Categories Muffins
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
- 2. Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the yogurt in 2 additions, whisking just to combine.
- 3. Add the peaches to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the peaches are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
- 4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.
PEACH MUFFIN RECIPE
This peach muffin recipe is uses peach puree to keep these muffins moist and delicious. Make them for the week or freeze them for up to 3 months.
Provided by Linley Richter
Categories Muffins
Time 35m
Number Of Ingredients 13
Steps:
- First, preheat the oven to 350ºF and line a nonstick muffin tin muffin lines. Lightly spray with coconut oil cooking spray.
- Prepare the peaches by slicing them in half. Remove the pits and skin. Dice one of the peaches into small chunks and place the chunks into a medium bowl. Set the other 4 peaches aside.
- Add the other dry ingredients to the medium bowl and mix to combine.
- To prepare the peach puree, place the 4 other pitted and skinned peaches into a high speed blender. Add water and blend until smooth. If it needs more moisture, add more water. Then, measure out 1 cup of peach puree.
- Add the 1 cup of peach puree to the bowl with dry ingredients.
- Then, add the rest of the wet ingredients (minus the melted coconut oil) and whisk until combined.
- Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.
- Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.
- Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.
Nutrition Facts : Calories 197 kcal, Sugar 18 g, Sodium 117 mg, Fat 4 g, Carbohydrate 38 g, Fiber 3 g, Protein 4 g, Cholesterol 31 mg, ServingSize 1 serving
WHOLE WHEAT PEACH MUFFINS
It is a single bowl whole wheat peach muffin recipe, which is super easy and simple enough to make in the morning for breakfast, or in brunch.
Provided by Anupama
Categories Breakfast
Time 25m
Yield 9
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees F (190°C).
- Line nine standard-size muffin cups with paper liners. To make sure that the muffin tops don't stick to the pan, you can also spray the tray top with some non-stick cooking spray. Keep the prepared tray aside.
- In a large mixing bowl, whisk eggs and oil.
- Then add milk, vanilla extract, and whisk again to combine well.
- In the same bowl, sift together whole wheat flour, salt, ground ginger, ground cinnamon, and baking soda.
- Add 3/4 brown sugar and whisk until well blended.
- The batter should be thick yet scoopable. So you can add some more milk if needed (I added 20ml more milk here).
- Once the batter is ready, add the chopped peaches and fold gently.
- In a small mixing bowl, add ground ginger, ground cinnamon, and brown sugar.
- Mix well until combined. Keep it aside.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- Heap the muffin batter into the prepared muffin cups; the cups should be very full. So fill the cups full with the batter, or until the batter comes to the tops of the paper liners.
- Add 2-3 tablespoons of water to the 3 empty muffin cups. Adding water to empty cups helps the muffins bake evenly.
- Lightly sprinkle sugar toppings on top of each muffin.
- Bake muffins 18 to 20 minutes or until they're golden, risen high. To check, insert a toothpick into the middle, and if it is no longer wet comes out clean, then muffins are baked.
- Remove the muffins from the pan, and cool them completely on a wire rack.
- Enjoy them warm or at room temperature.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- To store, place them in a ziplock bag or in an air-tight container lined with kitchen tissue. You can also wrap them in aluminum foil. After wrapping, store them on the counter for 3 days; or in the fridge for up to 5 days. You can have them cold, or if you like warm muffins, then just pop them in the microwave for 20 seconds.
- These muffins can also be stored in the freezer for up to 3 months.
- NOTE: Watch the recipe video to learn how to perform these cooking steps.
- ENJOY THIS RECIPE.
Nutrition Facts : Calories 260 calories, ServingSize 1 serving
WHOLE GRAIN CARROT PEACH MUFFINS
A soft healthy whole grain muffin bursting with sweet peaches and topped with an oat streusel. Plus a hidden veggie surprise.
Provided by The Sweet and Sour Baker
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
- Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
- Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
- Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.
Nutrition Facts : Calories 213.7 calories, Carbohydrate 22.8 g, Cholesterol 36.1 mg, Fat 12.7 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 140.2 mg, Sugar 10.6 g
PEACH-FILLED WHEAT MUFFINS
Make and share this Peach-Filled Wheat Muffins recipe from Food.com.
Provided by CaliforniaJan
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Line 12 2 1/2 inch muffin cups with paper baking cups. Set muffin cups aside.
- In a medium mixing bowl, stir together flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.
- In another medium mixing bowl combine the egg, sour cream, and oil or applesauce. Add it all at once to the dry mixture. Stir just until moistened. Fold in pecans.
- Spoon about half of the batter into the prepared muffin cups, filling each 1/3 full. Top each with 1 teaspoon of the peach preserves. Then top with remaining batter, filling 2/3 full. Bake in a 400 F oven for 18 - 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes Then remove muffins from muffin pan. Serve warm.
Nutrition Facts : Calories 226.2, Fat 12.6, SaturatedFat 3.7, Cholesterol 26.4, Sodium 131.5, Carbohydrate 26.1, Fiber 1.4, Sugar 11.8, Protein 3.4
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
More about "whole wheat peach muffins food"
HEALTHY HONEY PEACH MUFFINS | AMY'S HEALTHY BAKING
From amyshealthybaking.com
HEALTHY CINNAMON PEACH MUFFIN RECIPE - SUPER …
From superhealthykids.com
HEALTHY PEACH OATMEAL MUFFINS | AMY'S HEALTHY BAKING
From amyshealthybaking.com
WHOLE WHEAT PEACH & OAT MUFFINS - COZY COUNTRY LIVING
From cozycountryliving.com
SPICED PEACH MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PEACH MUFFINS (WITH YOGURT AND WITHOUT BUTTER)
From christinascucina.com
WHOLE WHEAT PEACH PIE MUFFINS - HOW SWEET EATS
From howsweeteats.com
PEACH COBBLER MUFFINS - THE BUSY BAKER
From thebusybaker.ca
PEACH OATMEAL MUFFINS - DAMN DELICIOUS
From damndelicious.net
PEACH MUFFINS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
FRESH PEACH MUFFINS | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
HONEY WHEAT MUFFINS - THE BEST WHOLE WHEAT MUFFINS RECIPE
From cookiesandcups.com
WHOLE WHEAT PEACH STREUSEL MUFFINS RECIPE | SIDECHEF
From sidechef.com
PEACH BRAN MUFFINS RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST HEALTHY WHOLE-WHEAT MUFFINS — ZESTFUL KITCHEN
From zestfulkitchen.com
AMAZING FRESH PEACH MUFFINS - REAL LIFE DINNER
From reallifedinner.com
BLUEBERRY, FRUIT, NUT, (OR ANYTHING YOU WANT) WHOLE WHEAT MUFFINS
From 100daysofrealfood.com
PEACH MUFFIN RECIPE | GIRL HEART FOOD®
From girlheartfood.com
FRESH PEACH MUFFINS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
QUICK AND TENDER WHOLE WHEAT MUFFINS | KITCHN
From thekitchn.com
WHOLE GRAIN MAPLE PEACH MUFFINS - COOKING WITH CARLEE
From cookingwithcarlee.com
QUICK AND EASY WHOLE WHEAT MUFFINS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HEALTHY PEACH MUFFINS (VEGAN + GLUTEN FREE) - FANNETASTIC FOOD
From fannetasticfood.com
PEACH OATMEAL MUFFINS - SUPER HEALTHY KIDS
From superhealthykids.com
PEACH MUFFINS - HEALTHY | PALEO | GLUTEN-FREE | DAIRY-FREE
From lifemadesweeter.com
BLUEBERRY PEACH MUFFINS | CANADIAN GOODNESS - DAIRY FARMERS OF …
From dairyfarmersofcanada.ca
WHOLE WHEAT BANANA PEACH MUFFINS - EAT, LIVE, RUN
From eatliverun.com
HEALTHY APPLE MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HEALTHY WHOLE WHEAT BRAN MUFFINS - LIFE MADE SIMPLE
From lifemadesimplebakes.com
100% WHOLE WHEAT BLUEBERRY MUFFINS - KING ARTHUR BAKING
From kingarthurbaking.com
HONEY PEACH MUFFINS WITH OAT STREUSEL TOPPING - TWO PEAS
From twopeasandtheirpod.com
WHOLE WHEAT MUFFINS RECIPE (NO SUGAR) • CHEAPSKATE COOK
From cheapskatecook.com
11 HEALTHY PEACH RECIPES TO MAKE THIS SUMMER - BOSTON MAGAZINE
From bostonmagazine.com
WHOLE WHEAT PEACH MUFFINS RECIPES
From tfrecipes.com
WHEAT GERM PEACH MUFFINS – MOUNTAIN VIEW FRUIT
From mvfruit.com
WHOLE-WHEAT RASPBERRY & PEACH GINGER MUFFINS - BAKER BY NATURE
From bakerbynature.com
WHOLE WHEAT PEACH CRUMB MUFFINS - BURNT APPLE
From burntapple.com
WHOLE WHEAT PEACH MUFFINS: HEALTHY LUNCHBOX SNACK FOR …
From thesouthafrican.com
WHOLE WHEAT GREEK YOGURT PEACH MUFFINS - EVA BAKES
From eva-bakes.com
FLUFFY PEACH MUFFINS - YUMMY TODDLER FOOD
From yummytoddlerfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love