I have been looking forward to this moment all week.
Knitting on Kris’s Olympic pullover while the smell of the peach muffins bake in the oven.
Peach and Pecan Muffins, adapted from The Vegan Table - makes 16-24 muffins
- 3 cups whole wheat pastry flour
- 1 T ground cinnamon
- 1/4 t nutmeg
- 1 T baking soda
- 1 t salt
- 3/4 c chopped raw pecans
- 1/2 c canola oil
- 6 oz. non-dairy yogurt or non-dairy sour cream
- 1 t vanilla extract
- 2 T distilled white vinegar
- 1/2 c granulated sugar (I used sucanat)
- 1 c brown sugar
- 2 1/2 c peaches, pitted, skinned, and diced
- Extra pecans for sprinkling on top
Preheat oven to 400 degrees. Lightly grease muffin tin or fill with cupcake liners. In a large bowl, mix the flour, cinnamon, nutmeg, salt, and baking soda. Add pecans and stir. In a separate bowl, mix oil, yogurt / sour cream, vanilla, vinegar, granulated sugar, 3/4 c brown sugar (save rest for later) and the peaches. Stir the peaches mixture into the flour mixture slowly until moist. Spoon the mixture into the baking tin and sprinkle the top of the muffins with the extra brown sugar and nuts. Bake for 25 minutes or until the an inserted toothpick comes out clean. Cool for 10 minutes on wire rack and serve!
There are plans to can some of our garden veggies this weekend… but that may wait until tomorrow. I have every intention of working on this sweater and flipping through my library books and enjoying the stillness today.