Hearty Peach And Blueberry Muffin
From Cosmicmother 11 years ago
- 20 to make
- Serves 12
A super delicious hearty muffin, exploding with fruit! These are moist and flavorful. A great snacking or breakfast muffin, the extra fibre will keep you full a little longer than a traditional muffin. The Chia seeds are packed with fibre, Omega 3, vitamins and minerals, so it's not just an egg replacer but a fully packed energy boosting antioxidant ingredient. Read more Enjoy! :) See less
Ingredients
- 1 Tablespoon of chia seeds mixed with 3 tablespoons of water (or one large egg) shopping list
- 1 cup unbleached flour shopping list
- 1 cup whole wheat flour shopping list
- 1/4 cup ground flax seeds shopping list
- 1/4 cup white sugar shopping list
- 1/12 tsp. baking powder shopping list
- 1/2 tsp. baking soda shopping list
- 1/4 tsp. sea salt shopping list
- 1/2 tsp. cinnamon shopping list
- 1/4 cup canola oil shopping list
- 1/2 cup peach puree or apple sauce shopping list
- 1/2 cup plain, peach or vanilla yogurt shopping list
- 1/2 cup dark brown sugar shopping list
- 1 large egg shopping list
- 1 tsp. vanilla extract shopping list
- 1/4 tsp. almond extract shopping list
- 1 cup diced peaches ( fresh, canned or frozen) shopping list
- 1/2 cup blueberries, or raspberries or blackberries (fresh or frozen) shopping list
How to make it
- Mix chia seeds with water and let sit for one minute, stir, then set aside for ten minutes.
- Preheat oven to 350F degrees. Grease or line a 12 cup muffin tin.
- Sift flours, flax, white sugar, baking powder, baking soda, salt and cinnamon.
- In a separate mixing bowl, combine oil, peach puree, yogurt, and brown sugar. Mix until well blended. Add in egg, chia seed gel (or another egg), vanilla and almond extract and mix until well combined.
- Gently fold dry ingredients into the oil mixture, before it's fully incorporated add in diced peaches and blueberry and finish folding until just combined.
- Scoop batter into muffin tins by heaping 1/4 cup measure.
- Bake for 20-25 minutes in the center of the oven. A toothpick inserted into the center that comes out with dry crumbles is done, or press the center lightly with your finger, if it springs back it is done.
- Let cool in tins for at least 20 minutes before removing. Let cool completely before storing. Store loosely covered on the counter or in the fridge up to 4 days. They freeze great too.
The Rating
Reviewed by 1 people-
Another great muffin recipe Shona!! Yay, my kiddos ate one up for a snack today, no complaints here :) Added a review in the IMI ---------> more
mommyluvs2cook
in Santa Fe loved it
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "