Peachy Keen Muffins

Yesterday I picked up one single peach from the grocery store and figured I'd bake it into some muffins instead of eating it raw. The little fruit went a long way. These muffins have a lot of flavor.

Here's a quick recipe that was inspired by one I found on allrecipes.com. I made a very small batch but still plan on sharing. The recipe calls for a lot of sugar, which I think can probably afford to be halved. I'll definitely make these again, maybe next time with fresh berries or dried fruit.

Whole Wheat Peach Muffins
Makes 8 Muffins

• 1 1/5 c whole wheat pastry flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 c canola oil
• 1/4 c soy milk
• 1 extra large egg (lightly beaten)
• 1 c organic cane sugar
• 1 peach with skin pitted and chopped
• 1/4 c chopped pecans
• 2 tbsp unbleached white flour

1. Preheat oven to 400 F and place muffin liners in cups.
   
   
2. In a large bowl, mix whole wheat pastry flour, cinnamon, baking soda and salt. In smaller bowl, mix canola oil, soy milk, egg and cane sugar. Stir well and then pour wet ingredients into dry ingredients. Mix just until moist. In another small bowl, toss chopped peaches and pecans with white flour and then fold into batter. Spoon mixture into muffin cups.
   
   
3. Bake for 25 minutes or until a knife inserted into the center of the muffin comes out clean. Remove from oven and cool in muffin pan for at least 10 minutes before placing muffins on wire racks to cool completely.