Peachy Keen Muffins
- Vegetarian
Ingredients
- olive or canola oil spray
- 2 cups wholemeal self-raising flour
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1 1/2 cups canned peaches in natural juice, drained
- 1-1 1/2 cups Greek or natural yoghurt
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup slivered almonds, plus extra, to serve
Variations
To make this gluten-free, use gluten free flour and cook for 30-35 minutes
To make this nut-free, use pepitas or sunflower seeds
To make this egg-free, use 2 tbs flaxseeds or flaxseed meal and 2 tbs water instead of the 2 eggs.
Method
1. Preheat the oven to 180C fan forced (or 200C conventional). Grease a 12 hole muffin tin.
2. Mix the flour, spices, salt and sugar in a large mixing bowl.
3. In a measuring jug, measure 1 cup blended canned peaches and 1 cup yoghurt. Add the vanilla extract, chopped peaches and eggs and mix well.
4. Gently stir in the wet mixture to the dry mixture. Less stirring is better! Depending on your choice of yoghurt and your peach puree, you might need to add a bit more to get the right texture. You’re looking for a thick batter that will still fall off the spoon. When it’s nearly mixed, stir in slivered almonds.
5. Spoon mixture into the muffin tray and top with more slivered almonds.
6. Bake for 20-25 minutes (until a skewer poked into the middle comes out clean.
Storage: Best eaten on the same day they’re baked. Store in an air-tight container at room temperature. They freeze very well. Let defrost in the lunchbox or 30 sec in the microwave.
Looking for other flavours?
Check out our Banana Split and Pumpkin Spice varieties.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 698 kj | 875 kj |
| Protein | 5.3 g | 6.6 g |
| Fat, total | 3.8 g | 4.7 g |
| — saturated | 0.9 g | 1.1 g |
| Carbohydrate | 26.1 g | 33.9 g |
| — sugars | 10.9 g | 13.7 g |
| Sodium | 229 mg | 286 mg |
| Fibre | 3.3 g | 4.1 g |