Brown Sugar and Peach Muffins
makes 12 muffins
I have to admit, I’m not an equal opportunity flour employer. I reach for wheat without a thought. A few days ago, however, I got a bag of light spelt. I thought it’d be fun to make two identical batches of muffins, with one major difference -- one with 100% All-Purpose Wheat, and the other 100% Light Spelt. The results, my friends, were surprising.To see the difference, visit VeganYumYum.
2 cups flour (spelt or all-purpose wheat)
1/2 cup brown sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup soymilk (+ 2 tablespoons more for all-purpose flour)
1 tablespoon lemon juice
1/3 cup oil (like canola)
1 teaspoon vanilla extract
1/2 - 2/3 cup peaches, chopped (fresh or canned)
extra brown sugar, for dusting
prep: 15 minutes
total: 40 minutes
muffin tins
muffin cups
2 large mixing bowls
whisk
1. Preheat oven to 400F. Line your muffin tins with muffin cups.
2. In a large bowl, mix the dry ingredients together. In a separate bowl, whisk the wet ingredients together until incorporated and thickened. Add wet to dry and gently fold the until the flour is moistened and there are no dry spots.
3. Add the chopped peaches and fold in gently.
4. Fill muffin cups 3/4 of the way with the batter. Sprinkle with extra brown sugar, and add extra peach pieces on top if desired.
5. Bake for 18-22 minutes, or until lightly browned and a toothpick comes out clean. The centers should also bounce back when pressed lightly.
