Almond Crumble Peach Muffins
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Almond Crumble Peach Muffins
Photgraphy by Yvonne Duivenvoorden
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| cal | 359359 cal |
| pro | 6 g6g pro |
| total fat | 15 g15g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 52 g52g carb |
| fibre | 2 g2g fibre |
| chol | 35 mg35mg chol |
| sodium | 139 mg139mg sodium |
| RDI: | 242 mg242mg RDI: |
| calcium | 77 calcium |
| iron | 1515 iron |
| vit A | 22 vit A |
| vit C | 22 vit C |
| folate | 2626 folate |
Nothing sets you up for a good day like a crumbly topped muffin for breakfast. For extra peach flavour, garnish each muffin with a peach slice before baking.
Ingredients
- 2-1/3 cups all purpose flour 2-1/3 cups all purpose flour
- 1/3 cup whole wheat flour 1/3 cup whole wheat flour or all purpose flour
- 1 tsp baking soda 1 tsp baking soda
- salt pinch salt
- 1 cup packed brown sugar 1 cup packed brown sugar
- 1 cup Balkan-style plain yogurt 1 cup Balkan-style plain yogurt
- 1/2 cup vegetable oil 1/2 cup vegetable oil
- 2 eggs 2 eggs
- 1 tsp vanilla 1 tsp vanilla
- 1 cup firm ripe peaches , diced, pitted and peeled1 cup firm ripe peaches, diced, pitted and peeled
- Topping
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/2 cup sliced almonds 1/2 cup sliced almonds
- 1/2 tsp cinnamon 1/2 tsp cinnamon
- 4 tsp vegetable oil 4 tsp vegetable oil
Preparation
Topping:
In bowl, stir together brown sugar, sliced almonds and cinnamon. Stir in oil until topping clumps together. Set aside.
In large bowl, whisk together all-purpose and whole wheat flours, baking soda and salt. In separate bowl, whisk together brown sugar, yogurt, oil, eggs and vanilla; pour over flour mixture. Sprinkle with peaches; stir to just mix.
Spoon into greased or paper-lined muffin cups; sprinkle with topping.
Bake in 350°F (180°C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.
(Make-ahead: Store in airtight container for up to 24 hours. Or wrap individually and freeze in airtight container for up to 2 weeks.)
In bowl, stir together brown sugar, sliced almonds and cinnamon. Stir in oil until topping clumps together. Set aside.
In large bowl, whisk together all-purpose and whole wheat flours, baking soda and salt. In separate bowl, whisk together brown sugar, yogurt, oil, eggs and vanilla; pour over flour mixture. Sprinkle with peaches; stir to just mix.
Spoon into greased or paper-lined muffin cups; sprinkle with topping.
Bake in 350°F (180°C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Remove from pan; let cool completely.
(Make-ahead: Store in airtight container for up to 24 hours. Or wrap individually and freeze in airtight container for up to 2 weeks.)
Source : Canadian Living Magazine: August 2009
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