This would work with diced prune plums or a combination of diced prune plums and peaches.
Dried buttermilk powder and dried egg whites are staples in my kitchen; if preferred, you can use liquid buttermilk, and the white of an egg, and omit the water.
The photo shows one wrapped and one unwrapped muffin.
Another standard staple in my freezer are individually wrapped and labeled muffins for an easy, portable snack.
Fresh Peach Muffins
Servings
18 Servings
Ingredients
- 21/2 cup all purpose flour
- 2/3 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 tablespoon dried buttermilk powder
- 2 teaspoon dried egg white powder
- 1/3 cup canola oil
- 1 1/4 teaspoon vanilla extract
- 1 cup plus 2 Tablespoons water
- 1 1/3 cup diced peaches unpeeled okay
- 1 additional peach cut into 18 thin wedges
Instructions
- Preheat oven to 350 degrees F. Spray 18 regular size muffin cups with baker’s spray. Combine dry ingredients and sieve through strainer to remove lumps (powdered buttermilk, dried egg white, and baking soda do tend to clump). Make well. Combine and add liquid. Gentle stir to combine, do not overmix. Fold in diced peaches. Scoop into muffin cups (using ice cream scoop, for equal sized muffins). Place 1 peach wedge atop each and sprinkle with sugar. Bake for 20-25 minutes.
- Nutrition information per muffin, if yield is 18: 149 Calories, Total fat 5 g., (sat. trace, mono 3 g., poly 1 g.) cholesterol 12 mg., Carb. 24 g., Fiber 1 g., Protein 3 g., sodium 99 mg.
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