Peaches and Honey Muffins
- Prep Time10 mins
- Total Time40 mins
- Makes12 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)
Protein 5g, Carbohydrates 35g, Fat 11g, Fibre 2g, Sodium 169mg.
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.