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.
Ingredients
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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