Wednesday, August 22, 2012

Fresh Nectarine Muffins

I have been tweaking the Whole Wheat Nectarine Muffin recipe a bit so I wanted to repost it. It's just so darn tasty; it has become one of my favorite muffins and I will miss it when nectarine season is over.

I would have liked to add more whole grains, but it got too heavy. I also tried a version with oat flour and it didn't do anything for the nectarines. So I've bumped up the cinnamon and added another tablespoon of date sugar. It the perfect muffin for when you desire one that's not too sweet.

Makes about 12 muffins.

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
3 TB blonde coconut or date 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
2/3 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
1/2 tsp cinnamon
2 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.

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