Cooking Done Light

I received an email last night from Janet (theCPA), explaining that she has an abundance of fresh peaches from the farmer’s market. Being a fellow peach lover myself, I was very excited to help her put them to good use. In my email response to her, I told her that I would do my best to have a recipe for her by Wednesday or Thursday – but of course, I couldn’t wait that long!! Not only do I share her love of peaches, but I also know how quickly they ripen in the warm summer heat……. so, needless to say, at 6 o’clock this morning I found myself in the kitchen with a cup of coffee in one hand and a wooden spoon in the other! By 7 o’clock, I was cleaned-up and enjoying my fresh peach muffin.

Thank you for the request Janet, and keep an eye out for a sweet peach dessert later this week!

1 cup whole wheat pastry flour

1/2 cup all-purpose flour

1/2 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups fresh peaches, roughly chopped

1 cup fat free sour cream (or substitute fat free vanilla or peach yogurt)

1/3 cup unsweetened applesauce

1 large egg

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

Optional toppings: Once baked, dust lightly with powdered sugar or prior to baking, sprinkle lightly with a combination of 2 tablespoons light brown sugar mixed with 2 teaspoons cinnamon.

Preheat the oven to 400 degrees and lightly grease a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick cooking spray; set aside.

Combine the flours, sugar, baking powder, baking soda, and salt into a large bowl.

In a separate bowl, whisk together the sour cream (or yogurt), applesauce, egg, and extracts. Add the wet ingredients to the dry ingredients, stirring until just combined, (be careful not to overmix). Fold in the peaches and divide the batter evenly among the muffin cups. (The dough will look somewhat cakey.) Sprinkle the tops lightly with the cinnamon-sugar (if using).

Bake until a toothpick inserted into the center of the muffins comes out clean and the muffins are puffed and golden brown, about 20-25 minutes.

Remove the muffins from the oven, let cool in the tin for five minutes, and transfer to a wire rack to cool completely. Sprinkle with powdered sugar (if using).

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Makes 6 jumbo (or 12 standard) muffins. Per jumbo muffin: 234 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 34 g carbohydrates, 4 g fiber, 5 g added sugar, 6 g protein, 246 mg sodium, 16 mg cholesterol