It’s Fall. Fact. It’s Sunday morning. Fact. There are were two yellow, freestone farmers’ market peaches sitting in my cobalt blue fruit bowl. Fact.
Facts 1 + 2 + 3 make an optimal equation for baking.
I woke up this morning to the tapping of my blinds against my window from the windy, 60F air that danced outside. It was 7:00am. It wasn’t a struggle to exit the warmth of my feather comforter today. I was not fighting your typical one-too-many-cheap cocktails college hangover. No, not today. My body was refreshed from nine dreamy hours of sleep and ready to begin the day.
Within minutes of waking, I had the oven warming, peach peels in the sink, and flour, sugar, and eggs sprawled out across the countertop. The house was still, expect for the sound of my spatula folding the fresh peach pieces into the thick muffin batter, the cracking of the free-range egg shell, and the kitchen timer ticking its way to the number 20.
I placed one dozen coconut-dusted muffins into the hot oven, poured myself a glass of iced coffee, and then washed the chartreuse mixing bowl, spatula and teaspoons without a moment of hesitation.
For many 22-year-old students, it would be unthinkable to be baking a batch of local, fresh peach muffins (with whole wheat flour and flax) at 7:00am on a Sunday morning. Fact.
Standing at the sink in my sleeping tee and naked feet, rinsing the cinnamon-speckled dishes clean, this felt right to me. A million and one thoughts travel through my head every day, from group projects to relationships and my life plan.
I pulled the perfectly-rounded, golden muffins from their warm haven and placed them on the cooling rack for a handful of minutes as I finished putting my clean laundry away. Sunday morning, 7:30am, and I’m already doing chores. Yes, that is me.
I plucked two attractive muffins from the well-used tin and sat down with my iced coffee just as my hungry tummy began to grumble. I pulled the biodegradable muffin papers away gently from the warm bread with ease and carefully broke a chunk from the top, studded with gooey peaches and crunchy pecans.
Every day brings the unknown – my mind questions and and boy does it wander. It’s a chaotic world out there; some days we may feel more connected to those around us… and some day we may feel lost from ourselves.
Today at 7:30am, as I quietly fed myself a nutrient-rich breakfast that I had made from scratch, I felt connected to the earth – preparing my own food from local, organic produce – but more importantly, I felt connected to who I am.
Fresh Peach Coconut Pecan Muffins
- 1 1/2 c. whole wheat flour
- 1/2 c. granulated sugar
- 1/4 c. unsweetened coconut + more for topping
- 1 T ground flax
- 2 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/4 tsp. sea salt
- 1/2 c. canola oil*
- 1/4 c. 1% milk
- 1 egg
- 1 1/2 large peaches, peeled and diced
- 1/3 c. chopped pecans
Combine flour, sugar, coconut, flax, baking powder, cinnamon, and salt in a large bowl. Whisk together oil, milk, and egg in a separate bowl. Stir liquid mixture into the flour mixture and combine just until moistened. Fold in peaches and pecans. Spoon into paper-lined muffin cups; sprinkle with unsweetened coconut flakes. Bake for approximately 20 minutes @ 350F. Remove from pan and let cool.
*May use butter, or substitute some (all?) of the canola oil for coconut oil.
Makes 1 dozen muffins.