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My family adores muffins so I am constantly playing around with new flavour combinations. This new version would be ideal for a brunch as they are packed with flavour and substantial enough to be satisfying.
Canned peaches are great for baking, especially when local fresh ones are not in season, because they have no preservatives and are often packed in their own juices. Plus, when cooked, canned peaches maintain their shape and firmness better than fresh or frozen so you’ll have pretty little peachy bits inside your muffins, instead of mush. The cardamom adds a great complexity to the flavour, but you can use cinnamon instead if you prefer. Last but not least, this is a great make-ahead brunch item, as these muffins freeze beautifully.
Ingredients:
Crumble topping
2 tbsp butter, softened
1/4 cup brown sugar
1/4 cup quick cooking oats
2 tbsp all-purpose flour
1/4 tsp cinnamon
Muffins
1 (398 mL) can sliced peaches
2 tbsp all-purpose flour
3/4 cup butter, melted
3/4 cup (packed) brown sugar
2 eggs
1/2 tsp freshly ground cardamom
3/4 tsp almond extract
1 cup all-purpose flour PLUS 2 tbsp
1/2 cup whole wheat flour
2 tsp baking powder
1/2 cup milk
1/2 cup peach jam
Directions:
Makes 18 scrumptious muffins.