On vacation a few weeks ago, my darling daughter became addicted to muffins. The breakfast fare at the camp was not the healthiest—the best choices were dry scrambled eggs and under-ripe fruit, which she would eat a few forkfuls of before pushing away. She was holding out for the muffins. The sweet, sugary, higher-than-high-calorie muffins with a crumbly butter topping. We eventually obliged. She wasn’t eating much else.
When we arrived home she was still asking for muffins in the morning (it sounded more like “mice”, but I knew she wasn’t requesting rodents for breakfast). I set out to make a somewhat healthier version, full of whole wheat flour and a little protein in the form of walnuts. Peaches cannot be sweeter than this time of year, so I selected them for fruit.
To make them, you’ll also need a little milk, one egg, a bit of vegetable (or other) oil, sugar, salt and baking powder.
Whisk together the milk, egg and oil in a large bowl.
Stir in the dry ingredients (lumpy in the muffin world it totally fine)…
…and add the peaches and nuts.
You can take a taste. I won’t tell.
Recover the ice cream scoop from your little tyke who has been walking around with it all day.
Spoop the batter into prepared muffin cups so they are about 2/3 full. Bake at 425F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the pan and let sit 10 minutes before gobbling up.
I may or may not have eaten two of these warm, peachy darlings right out of the oven smeared with a little butter.
They were just too good to resist, and Lucy agreed. Morning after morning she requests “mice” for breakfast, and when she gets them, she gobbles them up, tails and all.
Peach Whole Wheat Muffins
Although I’m calling these “whole wheat” muffins, they actually use half whole wheat flour and half white flour. I find that using all whole wheat flour in any recipe makes baked goods that more closely resemble cardboard than something edible. Feel free to omit the nuts and substitute whatever fresh or frozen fruit you like! Makes 12 muffins.
- 1 egg
- 1/2 cup milk
- 1/4 cup oil
- 3/4 cup whole wheat flour
- 3/4 cup white flour
- 1/3 cup packed light brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup chopped nuts
- 1 cup fresh ripe peaches, skinned and diced
Preheat oven to 425F. Grease or line 12 muffin cups.
In a small bowl, combine the flours, sugar, baking powder and salt. Set aside. In a large bowl, whisk together the egg, milk and oil. Stir in the dry ingredients until fully incorporated (batter will be lumpy). Stir in the fruit and nuts. Fill muffin cups 2/3 full (an ice cream scoop works well for this). Bake for 20-25 minutes or until toothpick inserted in the center comes out clean. Transfer muffins to a wire rack to cool. Serve immediately, or store in an airtight container until ready to eat.