Georgian Morning Muffins
From jo_jo_ba 13 years agoIngredients
- 1 (29-oz) can peach slices in water, drained shopping list
- 1 tbsp grated fresh ginger shopping list
- 1/4 tsp almond extract shopping list
- 1/3 cup softened butter shopping list
- 2/3 cup brown sugar shopping list
- 3/4 cup EggBeaters (or 3 eggs, beaten) shopping list
- 1 cup flour shopping list
- 1/2 cup whole wheat flour shopping list
- 1/2 cup rolled oats (not instant) shopping list
- 1/2 cup psyllium fibre husks (you can substitute ground flax) shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 1/4 tsp salt shopping list
- 2 oz chopped pecans, for topping shopping list
How to make it
- Preheat oven to 325F, grease a muffin pan.
- In a food processor or blender, puree the peaches, ginger and almond extract. Set aside.
- In a large bowl, beat together butter and brown sugar.
- Add EggBeaters and blend well.
- Whisk together flours, oats, psyllium, baking powder, baking soda and salt. Stir half of this dry mixture into the creamed blend.
- Pour in the peach puree and stir gently, then add remaining flour and mix until just combined.
- Portion into the prepared muffin cups and top with a sprinkle of pecans.
- Bake 25 minutes. Cool in the pan 5 minutes before unmoulding onto a rack and cooling completely.
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