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.
Peaches and Honey Muffins
By Today's Parent186
PREP TIME
10 min
Makes
12 Muffins
* PLUS Cooking time: 30 minutes
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.
