Whole Wheat Peach Muffins Food

WHOLE WHEAT PEACH MUFFINS

Steps:

• Heat oven to 375 degrees F (190°C).
• Line nine standard-size muffin cups with paper liners. To make sure that the muffin tops don't stick to the pan, you can also spray the tray top with some non-stick cooking spray. Keep the prepared tray aside.
• In a large mixing bowl, whisk eggs and oil.
• Then add milk, vanilla extract, and whisk again to combine well.
• In the same bowl, sift together whole wheat flour, salt, ground ginger, ground cinnamon, and baking soda.
• Add 3/4 brown sugar and whisk until well blended.
• The batter should be thick yet scoopable. So you can add some more milk if needed (I added 20ml more milk here).
• Once the batter is ready, add the chopped peaches and fold gently.
• In a small mixing bowl, add ground ginger, ground cinnamon, and brown sugar.
• Mix well until combined. Keep it aside.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• Heap the muffin batter into the prepared muffin cups; the cups should be very full. So fill the cups full with the batter, or until the batter comes to the tops of the paper liners.
• Add 2-3 tablespoons of water to the 3 empty muffin cups. Adding water to empty cups helps the muffins bake evenly.
• Lightly sprinkle sugar toppings on top of each muffin.
• Bake muffins 18 to 20 minutes or until they're golden, risen high. To check, insert a toothpick into the middle, and if it is no longer wet comes out clean, then muffins are baked.
• Remove the muffins from the pan, and cool them completely on a wire rack.
• Enjoy them warm or at room temperature.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• To store, place them in a ziplock bag or in an air-tight container lined with kitchen tissue. You can also wrap them in aluminum foil. After wrapping, store them on the counter for 3 days; or in the fridge for up to 5 days. You can have them cold, or if you like warm muffins, then just pop them in the microwave for 20 seconds.
• These muffins can also be stored in the freezer for up to 3 months.
• NOTE: Watch the recipe video to learn how to perform these cooking steps.
• ENJOY THIS RECIPE.

FRUIT, NUT, OR BERRY WHOLE-WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F.
• In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.
• Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together - do not overmix.
• Now here is the fun part. If you are in a hurry just add 1 cup of blueberries, mashed up banana & nuts, or other filling of your choice. If you have 5 or 10 minutes extra (and some anxious helpers) do not add anything to the muffin batter before continuing with the next step.
• Line a muffin pan with liners and fill 2/3 to 3/4 of the way full with batter. If you didn't already add your filling, sprinkle 1 - 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:- blueberries- diced strawberries- peeled and diced pears- applesauce- either diced or mashed up bananas and chopped walnuts- raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)- grated carrot and chopped walnuts- orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)- a mix of dried fruit bits- jelly
• After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 - 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!

WHOLE WHEAT PEACH MUFFINS

Steps:

• 1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
• 2. Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the yogurt in 2 additions, whisking just to combine.
• 3. Add the peaches to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the peaches are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
• 4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

BLUEBERRY WHOLE WHEAT MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
• Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
• Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.

PEACH-FILLED WHEAT MUFFINS

Steps:

• Line 12 2 1/2 inch muffin cups with paper baking cups. Set muffin cups aside.
• In a medium mixing bowl, stir together flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry mixture.
• In another medium mixing bowl combine the egg, sour cream, and oil or applesauce. Add it all at once to the dry mixture. Stir just until moistened. Fold in pecans.
• Spoon about half of the batter into the prepared muffin cups, filling each 1/3 full. Top each with 1 teaspoon of the peach preserves. Then top with remaining batter, filling 2/3 full. Bake in a 400 F oven for 18 - 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes Then remove muffins from muffin pan. Serve warm.

WHOLE WHEAT PEACH & OAT MUFFINS

Steps:

• Preheat your oven to 350 degrees.
• Line muffin tins with paper liners and set aside.
• In a Kitchen Aid mixer, combine the flour, oats, sugars, baking powder, cinnamon and salt.
• Mix together.
• Add the butter, oil, eggs, buttermilk and vanilla.
• Stir together until moistened.
• Gently fold in the peaches.
• Fill muffin liners 2/3 full and bake for 18-20 minutes or until toothpick inserted into muffin comes out clean.
• Let cool 10 minutes and remove them from the muffin pan and cool on a rack.
• Makes about 20 muffins.

HEALTHY WHOLE WHEAT APPLE MUFFINS

Steps:

• Preheat oven to 425°F (218°C)6. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
• In a large bowl, whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together until combined. Set aside. In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, and then add the grated apple and pecans/walnuts. Fold everything together gently just until combined and no flour pockets remain. The batter is very thick.
• Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 17-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-14 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

PEACH MUFFIN RECIPE

Steps:

• First, preheat the oven to 350ºF and line a nonstick muffin tin muffin lines. Lightly spray with coconut oil cooking spray.
• Prepare the peaches by slicing them in half. Remove the pits and skin. Dice one of the peaches into small chunks and place the chunks into a medium bowl. Set the other 4 peaches aside.
• Add the other dry ingredients to the medium bowl and mix to combine.
• To prepare the peach puree, place the 4 other pitted and skinned peaches into a high speed blender. Add water and blend until smooth. If it needs more moisture, add more water. Then, measure out 1 cup of peach puree.
• Add the 1 cup of peach puree to the bowl with dry ingredients.
• Then, add the rest of the wet ingredients (minus the melted coconut oil) and whisk until combined.
• Finally, add in melted coconut oil and mix one final time, making sure everything is thoroughly combined.
• Transfer batter into muffin tin by filling each muffin about 3/4 of the way full or even close to the top. Option to sprinkle on optional nuts or rolled oats for texture.
• Then, bake at 350ºF for 18-20 minutes or until muffins are fully cooked in the middle.