Sunshine Peach Muffins

Jessica Merchant
  • Yield: 12 servings


1cup all-purpose flour
3/4cup whole-wheat flour
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1/2teaspoon ground cinnamon
1/4teaspoon nutmeg
1/4teaspoon salt
2-- fresh, very ripe peaches, pit removed, skin left on
2teaspoons honey
1-- egg, beaten
1/2cup 1-percent milk
1/4cup vegetable oil


  1. Preheat oven to 400F.

  2. Lightly grease 12 (2½-inch) muffin cups or line with paper bake cups; set aside. 

  3. In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside. 

  4. In another bowl mash peaches well with honey, then stir in egg, milk, and oil. Add wet mixture all at once to flour mixture. Stir until moistened (batter should be lumpy). 

  5. Spoon batter into prepared muffin cups, filling each about three-fourths full.

  6. Bake 18 to 20 minutes or until golden.

  7. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly.

Nutritional Info *per serving

  • Calories 470
  • Fat 4.5g
  • Cholesterol 227mg
  • Sodium 344mg