Peach Granola Muffins - Recipe

1 cup dried peaches, finely chopped
1 1/4 cups dried granola
2 1/4 cups self-rising flour
1 tsp. baking powder
1/2 cup orange juice
1/2 cup apple juice
3 tbsp. vegetable oil
3/4 cup honey
1 egg, lightly beaten

Preheat the oven to 350F. Mix the peaches, granola, flour, and baking powder in a medium bowl with a spoon. Set aside. Beat the orange juice, apple juice, oil, honey and egg in a large bowl with an electric mixer. Add the flour mixture to the egg mixture, and stir until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and continue to cool completely on a wire rack.

Makes approximately 12 muffins

Wild Rice Peach & Raspberry Muffins - Recipe

1/3 cup wild rice, soaked in cold water for about 2 hours
2 eggs
1 1/4 cups milk
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup packed brown sugar
1/2 tsp. all-spice
1 tbsp. baking powder
3 tbsp. raspberries, gently mashed
3 tbsp. chopped almonds
4 tbsp. chopped dried peaches

Drain the wild rice. Place rice in a medium saucepan, cover with 2 cups cold water and bring to a boil. Simmer for 50 minutes, until the rice is tender. Drain the rice and rinse it under cold water. Set aside to cool. Preheat the oven to 375F. In a medium bowl, beat the rice, eggs, milk and butter with an electric mixer until combined. In a large bowl, combine the flour, bran, sugar, baking powder and all spice. Add the cooled rice mixture and stir until just combined. Fold in the raspberries, peaches and almonds until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Wild Rice Peach & Apricot Muffins - Recipe

1/3 cup wild rice, soaked in cold water for about 2 hours
2 eggs
1 1/4 cups milk
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup packed brown sugar
1/2 tsp. all-spice
1 tbsp. baking powder
3 tbsp. chopped dried apricots
3 tbsp. chopped hazelnuts
4 tbsp. chopped dried peaches

Drain the wild rice. Place rice in a medium saucepan, cover with 2 cups cold water and bring to a boil. Simmer for 50 minutes, until the rice is tender. Drain the rice and rinse it under cold water. Set aside to cool. Preheat the oven to 375F. In a medium bowl, beat the rice, eggs, milk and butter with an electric mixer until combined. In a large bowl, combine the flour, bran, sugar, baking powder and all spice. Add the cooled rice mixture and stir until just combined. Fold in the apricots, peaches and hazelnuts until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Wild Rice Muffins - Recipe

1/3 cup wild rice, soaked in cold water for about 2 hours
2 eggs
1 1/4 cups milk
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup wheat bran
1/3 cup packed brown sugar
1/2 tsp. all-spice
1 tbsp. baking powder
3 tbsp. chopped dried prunes
3 tbsp. chopped hazelnuts
4 tbsp. chopped dried peaches

Drain the wild rice. Place rice in a medium saucepan, cover with 2 cups cold water and bring to a boil. Simmer for 50 minutes, until the rice is tender. Drain the rice and rinse it under cold water. Set aside to cool. Preheat the oven to 375F. In a medium bowl, beat the rice, eggs, milk and butter with an electric mixer until combined. In a large bowl, combine the flour, bran, sugar, baking powder and all spice. Add the cooled rice mixture and stir until just combined. Fold in the prunes, peaches and hazelnuts until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Rhubarb, Peach & Ginger Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

1/4 cup finely chopped peaches
1 cup cooked rhubarb, chopped into small pieces

1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb and peaches), in a medium bowl and beat with an electric mixer for 2-3 minutes. Fold in the peaches until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.

For the frosting:
1 cup cream cheese, softened
(or try tofutti 'better than cream cheese' for a dairy free alternative to cream cheese)
1 1/2 cups confectioners/icing sugar, sifted
1 tbsp. peach juice
1/2 tsp. ground ginger
1 1/2 tbsp roughly chopped candied ginger

2. Combine the cream cheese and confectioners sugar in a medium bowl, and beat with an electric mixer until soft and creamy. Add the peach juice, and ground ginger, and mix well. Frost each cupcake with a beveled spatula or knife. Sprinkle with a little chopped candied ginger.

Makes approximately 18 cupcakes

Whole Wheat Peach Muffins - Recipe

2 cups stewed or canned peaches, drained
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
pinch of salt
1/3 cup packed brown sugar
1 lightly beaten egg
4 tbsp. vegetable oil
1/2 cup whole/homo milk

Preheat the oven to 350F. Puree the peaches in a food processor. In a medium bowl, combine the flour, baking powder, salt, and sugar with a spoon or whisk. In a large bowl, beat the egg, oil, and milk with an electric mixer until just combined. Stir the peach puree into the egg mixture, then add the flour mixture and whisk until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 6 muffins

*For an extra healthy and delicious treat or breakfast, try having one of these muffins with some cottage cheese. The tastes will compliment one another well and you'll get a great meal of fruits, whole grains, protein, dairy and a little fat. Now that's a tasty and well balanced way to start your day!*

Pistachio & Peach Muffins - Recipe

1 1/3 cups roughly chopped dried peaches
4 tbsp. brandy
4 cups self-rising flour
1/2 cup unsalted butter, cubed
3/4 cup confectioners/icing sugar
2 lightly beaten eggs
3/4 cup buttermilk
1/2 cup chopped pistachios

Soak the chopped peaches in the brandy and let stand for 1 hour.
Preheat the oven to 350F. Drain the apricots and then puree in a food processor until smooth. Put the flour and butter in a medium bowl. Using a pastry blender or a fork cut the butter and flour together until it looks like bread crumbs. Stir in the sugar, eggs, buttermilk and pistachios until just combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Runny Egg Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. peach extract

1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-med speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
2 1/4 cups prepared custard
48 ounces canned peach halves
2. Spoon about 2 tablespoon of custard on top of each cupcake to create the runny white of the egg. Top each cupcake with a peach half to create the egg yolk.

Sunny Side Up Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. peach extract

1. Preheat the oven to 350F. Combine all ingredients in a large bowl and beat with an electric mixer on low-med speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
3 cups confectioners/icing sugar, sifted
1 cup butter, softened
18 peach halves, from a can, drained

2. Combine the icing sugar and butter in a large bowl, and beat with an electric mixer until smooth. Frost each cupcake with a knife or beveled spatula to create the white of the egg. Top each cupcake with a peach half to create the egg yolk.

*You will need approximately 48 ounces of canned peach halves to top 18 cupcakes.*

Dairy-free Peach & Mango Muffins - Recipe

For the muffins:
1 cup mixed fruits
>such as peach, mango and strawberry; peach fruit salad<
1 1/2 cups unsweetened peach medley applesauce
2 cups all-purpose flour
1/2 cup packed brown sugar
1 tbsp. baking powder
4 tbsp. vegetable oil
2 lightly beaten eggs

Preheat the oven to 350F. In a small bowl, lightly crush the cup of mixed fruit with a fork. In a medium bowl, mix the flour, sugar, and baking powder. In a large bowl, beat the eggs and oil. Add the applesauce to the eggs and oil and mix well. Stir in the flour mixture until well combined. Gently fold in the crushed fruit until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 30 minutes. 

Makes approximately 12 muffins

Ginger Peach Muffins - Recipe

3 1/2 cups self-rising flour
1 tsp. baking powder
pinch salt
4 tbsp. confectioners/icing sugar
1/3 cup unsalted butter, melted
1 lightly beaten egg
1 1/3 cups buttermilk
2 ripe medium peaches, sliced
3 tbsp. chopped candied ginger

1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, salt and sugar with a spoon. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer on low-medium speed for 1 minute. Add the flour mixture to the buttermilk mixture, stirring with a whisk until nearly combined. Stir in the peaches and ginger until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for  minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins


PS Peaches are a great source of fiber and are mostly water by weight which makes them great for weight control/loss. Adding the tummy healing properties of ginger makes these muffins truly delicious and nutritious!


>>>If you can find them, white peaches taste wonderful with ginger. Try a mix in these muffins, 1 white peach and 1 standard peach for a different more delicate flavor.<<<

Peach & Tomato Muffins - Recipe

3 1/2 cups self-rising flour
1 tsp. baking powder
pinch salt
4 tbsp. confectioners/icing sugar
1/3 cup unsalted butter, melted
1 lightly beaten egg
1 1/3 cups buttermilk
2 ripe medium peaches, sliced
3 tbsp. chopped sun-dried tomatoes

1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, salt and sugar with a spoon. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer on low-medium speed for 1 minute. Add the flour mixture to the buttermilk mixture, stirring with a whisk until nearly combined. Stir in the peaches and tomatoes until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for  minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Although peach and tomato seem like an unusual combination, they taste wonderful together in these muffins! Give them a try, and tell me what you think.