the fact that i can't even remember the last time i posted a muffin recipe is, as you can well imagine, a serious problem. mind you, it isn't that i haven't been baking muffins in these past months. quite the opposite in fact!
the issue is that i've fallen in love with apples and can't stop putting them (in obscene amounts) in every last one of my muffin creations. and given that there is already one very delicious apple muffin post on this blog, i've been hesitant to post another one. (that said, stay tuned for an oatmeal apple cake coming soon!).
so you can imagine my joy when peaches came into season. i have never baked with peaches before. i have to say that while they are slightly messier than apples, in exchange for putting up with a bit of mess, you are rewarded with a whole lotta juice and moistness. a fair trade? i think so.
these muffins were left in the oven for slightly too long, which is why they are a wee bit darker than they would be in my dreams (yes, thank you very much: some of us do dream about muffins). just pay attention to them when baking - it would be a shame for a batch of these to go to waste.
almond peach muffins
1 ½ cups all-purpose flour
1 cup white sugar
¾ teaspoon salt
½ teaspoon baking soda
½ cup yogurt
¼ cup canola oil
¼ cup soy milk
3 peaches, peeled and chopped
½ cup chopped or slivered almonds
1 teaspoon vanilla extract
2 tablespoons ground cinnamon
preheat oven to 375 degrees F. lightly grease a muffin tin.
in a large bowl, combine the flour, sugar, salt, baking soda, and cinnamon. in another bowl, whisk together the eggs, oil, milk, yogurt, and vanilla. stir wet into dry ingredients until well combine.
fold in the peaches and almonds. fill muffin tin cups ½ full and bake for about 15 minutes, until a toothpick comes out clean. cool for 10 minutes before devouring.