Thursday, August 1, 2013

Peach Raisin Muffins




I thought about naming these Sunshine Muffins because of the sneaky addition of orange zest. They're sweet and bright tasting and have a nice play between the big, juicy chunks of peach and the gooey rich raisins.  Eaten fresh they're really crumbly and have a little crust on top.  But you can also let them sit and the flavors meld as these get a little denser with a softer edge.

I'll be working on my Vegan Peach Cobbler recipe today, and doing laundry and settling back in after an amazing girls trip to Asheville, NC- more on that another day.  Here are some other recipes you might enjoy:

Peach Crumble Cookies from This Flourishing Life
Rustic Peach Galette from Gluten Free Fix
Peach Coconut Dream Smoothie from Simple Green Smoothies
Peach Tarts with Ginger and Coconut from The Kitchn

Peach Raisin Muffins
makes 9 
2 1/2 C blanched almond flour
1/2 tsp baking soda
1/2 tsp salt
zest of 1 orange (about 1 T)
1/2 C coconut palm sugar
1/3 C coconut oil melted
1/4 C raisins
1 C peeled and chopped peach pieces (1 peach)
1 tsp vanilla
2 eggs

Preheat the oven to 350 and line a muffin tin with paper liners
Whisk the eggs, vanilla, melted coconut oil, coconut palm sugar and orange zest until combined
In a separate bowl mix the blanched almond flour, baking soda, salt and raisins
Mix the wet ingredients into the dry ingredients and gently fold in the chopped peaches
Use an ice cream scoop to fill the paper liners
Bake for around 20-22 minutes until the top is dry looking and it does not feel too soft when pressed
Remove from the oven and let cool a few minutes before eating- these will be crumbly at first, and then hold together better once cooled


1 comment:

Erica Giles said...

I've never had orange and peach together before, but I'm thinking I may have to try it after seeing this recipe!