There were a couple recipe requests for the muffins I made for my family brunch over Labor Day Weekend…
The original recipe is from Muffins: Sweet & Savory Comfort Food, which I featured in my third ever blog post. Is it safe to say my photography has improved… at least a little bit?
These muffins were very moist, thanks to the buttermilk. The recipe did not call for peaches, but what can I say… summer = peach obsession!
Peach Berry Buttermilk Muffins
- 1 c. firmly packed light brown sugar
- 1/4 c. unsalted butter
- 1 egg
- 1 c. oats, rolled or quick
- 1 c. buttermilk
- 1 T vanilla
- 1 1/4 c. flour
- 1 T baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 ripe peach, pealed and chopped
- 1 c. blueberries – raspberries sound yummy too!
Not your traditional muffin method:
In a large bowl, cream brown sugar and butter. Add egg and beat well. Stir in oats, buttermilk and vanilla.
In another large bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
Add butter mixture, stirring just until moistened. Fold in peaches and blueberries.
Plop batter into lined muffin cups – sprinkle with raw sugar if desired – and bake @ 400* for 15-20 minutes.
Makes 12-18 muffins.
There you have it, another easy peasy recipe. They are not the most-healthful muffins ever made, but they certainly have their nutritional assets.
How would you “healthify” this recipe?
TGIF! Take it easy…
Hillary
pb {& banana} snack muffins.
{vegan} almond apricot quinoa muffins.
11 days.
Learning to Live
On a Roll
Psh, why “healthify” something that looks so darn delicious!? :)
ooo that looks amazing! I would probably healthify it by substituting half the butter with applesauce. I always do this when baking and it turns out just as good!
Those look super yummy! I’m pretty much forced to “healthify” everytying since I can’t have dairy. I usually make buttermilk with almond milk and 1 tbsp. lemon juice stirred together (let it sit for 10 minutes). I usually use applesauce in place of butter. I also use agave/maple syrup as a sweetener – this would kind of give it that “brown sugar taste”.
You could do the applesauce like the other girls are suggesting, and/or 1 egg = 2 T egg whites.
Those muffins look super delicious! I would “healthify” them by using low-fat buttermilk and substituting applesauce for the butter. I’m not sure how well it would work with this recipe, but I’ve substituted applesauce for butter in the past and had great results :)
Isn’t all buttermilk low-fat?
Oh man, am I ever going to miss peaches and nectarines once the summer has past. I wonder if you could use something like quinoa flour in these? Sometimes the liquid ratio has to be a little different with it.
Yummm, muffins!!! I love baking on the weekends! So fun!
I would healthify this the same way everyone suggested. Half the butter and use applesauce, maple syrup instead of sugar, use low-fat buttermilk, and use whole wheat pastry flour instead of white flour.