Tuesday, July 24, 2012

Whole Wheat Nectarine Muffins with Streusel Topping

Whole wheat nectarine muffins topped with streusel.

This is a nice muffin to make when nectarines are in season. The muffin itself is not very sweet so the streusel adds a nice touch of sweet crunch. You may notice I haven't used a whole lot of streusel; a small amount is perfectly fine. The recipe makes about 9 to 12 muffins depending on how much batter you use for each muffin. When I'm in the mood for oversized muffins that spill over the top of the pan, it makes about 9.

Clabbered Soymilk
Mix together and set aside while you get the rest of the ingredients together.
1 cup soymilk
2 tsp apple cider vinegar

Dry Ingredients
Sift into large bowl
1 cup whole wheat pastry flour
1 cup unbleached white flour
2 TB blonde coconut sugar
1-1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger

Wet Ingredients
Mix together in small bowl
1/4 cup canola oil
1/4 cup pure maple syrup
1 tsp vanilla extract

Fresh Fruit
1/2 to 3/4 cup fresh ripe nectarine, chopped into small pieces

Mix with fork in small bowl until crumbly.
2 TB light brown sugar
1 TB whole wheat pastry flour
1/4 tsp cinnamon
1 TB Earth Balance stick margarine

Preheat oven to 375 degrees. Prepare muffin pan (line or oil). Add clabbered milk into wet ingredients and combine. Pour wet ingredients into dry and mix until combined. Do not over mix. Fold in fresh fruit.

Scoop into muffin tin with ice cream scooper. Sprinkle a bit of streusel on tops of each muffin. Bake for 15 minutes or until inserted toothpick comes out clean.

Lightly studded with succulent nectarines.

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