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Peaches and Honey Muffins

190

  • Prep Time10 mins
  • Total Time40 mins
  • Makes12 Muffins
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 5g, Carbohydrates 35g, Fat 11g, Fibre 2g, Sodium 169mg.

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.

This article was originally published on Aug 24, 2015

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