Monday, August 29, 2011

Sour Cream Peach Muffins

Featured Ingredient: Peaches















Peaches are considered a stone fruit because of their stone-like pits. Their orange hue hints at significant levels of beta-carotene, which the body converts to vitamin A and uses for healthy eyes, bones and immune system. Peaches are also a good source of the antioxidant vitamin C and blood-pressure lowering potassium. As one of my favorite summertime treats, I’ll be sad to seem them vacate our farmers’ market in the next couple weeks.

For me, just as delightful as biting into a ridiculously juicy peach is sinking your teeth in to a peach studded muffin. I had some sour cream in the fridge that needed to be put to use before a looming expiry date, so I finally got around to making some peach sour cream muffins I have been craving for some time. Often a concern with muffins is that they could turn out too dry. Well, these had no issues with that as the fruit and cream teamed up to produce a very moist muffin. I included coconut flour which I have discussed before to add interesting texture and unique coconut sweetness, but if you don’t have it on hand simply use straight up whole wheat flour or blend in another flour of choice. Wheat germ also ups the health ante.

I’m usually not a big fan of peeling fruits and vegetables because in many cases a lot of the nutrients, fiber and antioxidants are found in those outer layers. But in this instance, you should really peel your peaches. To do so, simply prepare a small pot of simmering water. Score an X in the bottom of the peaches, drop them in the water and let simmer for about 20 seconds. Remove peaches with a slotted spoon and the skin will lift right off from the bottom.

These may look frumpy, but your taste buds won’t care about appearances. I have to give a shout out to my girlfriend Tabi as she took my recipe and made these a reality despite my unwelcome presence in the kitchen.

Possible recipe variations:

Replace sour cream with yogurt

Top batter with sliced almonds before baking

Swap out wheat germ for quick-cook oats

Replace peaches with mango or nectarine

Sour Cream Peach Muffins













1 1/2 cups whole wheat pastry flour

1/2 cup coconut flour

1/3 cup wheat germ

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 large egg

1/4 cup melted coconut oil or other oil of choice

1 1/4 cup low-fat sour cream

1/3 cup honey

1/4 cup palm or other sugar of choice

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3 large peaches, peeled and chopped

1/2 cup golden raisins (optional)

Preheat oven to 350 degrees F. In a large bowl, combine flours, wheat germ, baking powder, baking soda, cinnamon, ground ginger, ground cloves and salt. In a separate large bowl, lightly beat egg. Stir in oil, sour cream, honey, sugar, vanilla extract and almond extract. Make a well in the dry ingredients, pour the wet mixture in and mix gently. Fold in peaches and raisins. Divide batter among 12 medium sized muffin cups and bake for 25 minutes, or until a tester comes out clean. Let cool before unmolding.

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