before it's too late

Peaches are my favorite fruit. I have tried making a number of different peach muffin recipes and have generally really liked most of them. This one tops the list. I realize I should have had this recipe posted around a month ago when peaches were in full swing, but it is not too late people. Although the peaches that may be still lingering out there in your supermarkets are local (for us in Southern Ontario) they have been in cold storage to prolong the season. This doesn't always make for a great eating peach. But they are perfect for muffin making. So, use up those last few wrinkled or just past their prime peaches in this recipe. Or stash the recipe away for next summer. I would even try this recipe with chopped apples in place of peaches. Let me know how they turn out.

Peach Muffins - adapted from Canadian Living magazine

This recipe made 12 large and 12 mini muffins. I chose not to put the topping on the mini muffins so my kids could take them to school for a nut free snack.

1 1/3 cup all purpose flour

1 1/3 cup whole wheat flour

1 tsp. baking soda

1/2 tsp. salt

1 cup brown sugar

1 1/2 cups buttermilk

1/4 cup melted butter

2 eggs

1 tsp. vanilla

1 1/2 c. peaches, chopped

Topping:

1/4 cup brown sugar

1/4 cup sliced almonds

1/2 tsp. cinnamon

3 Tbsp. melted butter

Preheat oven to 350 degrees F. In a large bowl, combine flours, baking soda and salt. Whisk brown sugar, buttermilk, melted butter, eggs and vanilla. Pour over dry ingredients and stir just until moistened. Carefully incorporate peaches. Spoon mixture into prepared muffin tins. Combine the topping ingredients and mix until crumbly. Sprinkle over muffins. Bake for approximately 20 minutes or until golden brown and firm to the touch. Let cool.