Peachy Muffins

Goodness! I haven't posted in ages! I think I was spending time 'finding myself' and learning about Essential Oils.....and neglecting my kitchen.  I have 2 strawberry recipes waiting to be posted. But this one couldn't wait! I went to Florida and Georgia last week to visit my Aunt and a dear family friend. On my way home, I stopped at a peach orchard and bought (too many) peaches. I bought one of their cobblers (it's still in the freezer) and decided to make these muffins. What a fabulous peachy flavor!!! The hardest part of this recipe.....peeling, pitting and chopping up the peaches without sneaking a piece of peach which meant cutting up more! So worth it! Go get some peaches people!!!

PEACHY MUFFINS

Makes 16 Muffins

3 cups all-purpose flour
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp kosher salt
1 ¼ cups unsweetened applesauce
3 eggs
2 cups Splenda (or sugar)
2 cups peeled, pitted and chopped peaches

Preheat oven to 400°. Spray muffin cups.

In a large bowl, mix together the flour, cinnamon, baking soda and kosher salt.

In a medium bowl, mix together the applesauce, eggs and Splenda (or sugar).

Stir the wet ingredients into the dry ingredients and then stir in the peaches.

 

Spoon the batter into the muffin cups. Bake for 25 minutes or until the tops are golden and a wooden toothpick inserted into the center comes out clean.

 

Cool 10 minutes in muffin pans and then turn out onto wire racks to cool completely.

MY SPIN: I used Splenda because I still have some. Once it's gone....sugar! I will always use unsweetened applesauce instead of oil.

Later!

Loving life!
Jan