What began as a hope for peach cobbler cookies became peach muffins (I'll get you evetually, cobbler cookies...). I just added an extra egg last minute - It worked out well (and probably would have been too cake-like anyways had I kept them as cookies. Because I cannot help myself when it comes to boosting nutritional content of foods, these muffins pack 100% whole grain goodness between wheat bran, oatmeal, and whole wheat flower. Delicious and, well, peachy.
The trial (top left) was quite good...
1 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
Scant 1/4 cup wheat bran
1 cup quick cooking oats
3/4 cup chopped (broken-by-hand) walnuts
1 1/2 tsp pie spice (cinnamon, nutmeg, cloves...)
4 medium-large peaches, ripe
A bit more than 1/2 cup agavae nectar
1 tsp vanilla extract
1/2 tsp almond extract
2 eggs
A light 1/2 cup canola oil (I prefer blends myself, but at the least use canola)*
*And as a thought, feel free to substitute about 1/2 cup of low/no-fat plain yogurt for all but 1 tbsp oil. It brings lowfat muffins to the oven, without harming the consistency - infact, I generally like its baking properties more.
Mix flour, oats, bran, salt, and baking soad in a large bowl (a whisk is nice). Seperately, combine the eggs, oil, agave nectar, and extracts. Chop (or use pre-chopped) walnuts and cut the peaches into small, cubes/rectangular prisms; add to dry mixture. Finally, add the wet ingredients to the fruit, nut, dry mixture and mix, lightly enough so that the air isn't beaten out (remember, never mix muffins or breakfas breads too much - you want to keep the air pockets).
Preheat oven to 325. Line muffin pan with cups (medium sized work well) and fill (about 2-3 tbsp each, give or take). Bake for 13-16 minutes.
Enjoy for breakfast, that snack attack, or warm with a scoop of vanilla ice cream (or frozen yogurt, or better yet soy cream!)
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