Ingredients
- 2 cups Flour (spelt or all-purpose wheat)
- ½ cup Brown Sugar*
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Soymilk (+ 2 Tbs more for all-purpose flour)
- 1 tablespoon Lemon Juice
- ⅓ cup Oil (like canola)
- 1 teaspoon Vanilla Extract
- ½ - 2/3 Cup Peaches, chopped (fresh or canned)
- Extra Brown Sugar, for sanding
Method
Preheat oven to 400º F.
Line your muffin tins with muffin cups. Mix the dry ingredients together.
Molasses and Sugar *If needed, you can make your own brown sugar by adding 1/2 - 1 tsp of molasses to 1/2 cup of sugar and mixing well. It takes a little while to mix completely, but you can make it as light or as dark as you wish. It’s my understanding that commercial brown sugar is made by mixing molasses back in to processed sugar, so it’s really not any different than store-bought.
Whisk the wet ingredients together until incorporated and thickened. Add wet to dry and gently fold the until the flour is moistened and there are no dry spots. Add the chopped peaches and fold in gently.
Fill muffin cups 3/4 of the way. Sprinkle with extra brown sugar, and add extra peach pieces on top if desired. Bake for 18-22 minutes, or until lightly browned and a toothpick comes out clean. The centers should also bounce back when pressed lightly.
Categories
Muffins, Vegetarian
Brown Sugar and Peach Muffins. To import, drag image to your MacGourmet recipe box.
