Peaches and Honey Muffins

184

PREP TIME

10 min

Makes

12 Muffins

* PLUS Cooking time: 30 minutes
Peaches and Honey Muffins

Jodi Pudge

Ingredients

  • 1/4 cup pecan pieces
  • 2 cups all-purpose flour
  • 1/4 cup wheat bran
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup melted unsalted butter
  • 1/2 cup sugar
  • 1/3 cup honey
  • 1 tsp lemon zest
  • 1 large diced peach

Instructions

  • Preheat oven to 375F.
  • Toast ¼ cup pecan pieces in oven for 6 to 8 min. Chop and reserve.
  • In a large bowl, combine 2 cups all-purpose flour, ¼ cup wheat bran, 1½ tsp baking powder, ½ tsp salt, ½ tsp cinnamon and ¼ tsp baking powder. Whisk to blend.
  • In a medium bowl, combine 1 cup buttermilk with 2 large eggs, ½ cup melted unsalted butter, ½ cup sugar, ⅓ cup honey and 1 tsp grated lemon zest. Whisk until uniform.
  • Add 1 large diced peach (about 1¼ cups) and pecans to dry mixture and toss to coat.
  • Pour wet ingredients into dry and stir until fully incorporated. 7. Spoon batter into greased muffin tins and bake for 20 to 22 min or until muffins are lightly goldenvand a cake tester comes out with crumbs clinging to it.

Nutrition (per muffin)

  • Calories
  • 255,
  • Protein
  • 5 g,
  • Carbohydrates
  • 35 g,
  • Fat
  • 11 g,
  • Fibre
  • 2 g,
  • Sodium
  • 169 mg.

Tip:

The toasted pecans hide the flavour of the bran and make these muffins extra tasty, but you can leave them out or grind them finely for nut-averse kids.

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