Peachy Peach Muffins

Serves: 5
Total Calories: 495
Yield: 12 Muffins


1 cup whole wheat pastry flour
1 cup unbleached flour
3/4 cup whole wheat flour
1/4 cup light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 cup milk
1/2 cup peach all fruit jam
1/4 cup canola oil
1 large egg
1 teaspoon rum extract
1 teaspoon grated orange peel
1 cup chopped dried peaches
1 (16-ounce) can peaches packed in fruit juice well drained


1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the dried peaches and toss to coat.

3. Purée the canned peaches in a food processor or blender to yield about 1 cup. Add the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the peaches, and then blend in the wet ingredients by hand.)

4. Pour the wet mixture into the dry mixture. Stir just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 495
Calories from Fat: 113

This Peachy Peach Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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