Tuesday, May 18, 2010

Coconut Almond Peach Muffins

A fat and hearty muffin like this makes the best breakfast served up with a cup of coffee or tea! They are packed with nutritious ingredients like whole wheat flour, almonds, coconut, yogurt, and fruit, which gives them some great staying power. The pureed peaches work wonders in making the muffins super moist without any added oils.


1/2 cup chopped almonds
1/2 cup unsweetened shredded coconut, toasted
2 cups whole wheat flour
1/4 tsp. salt
3/4 tsp. baking soda
1/2 cup butter, room temperature
3/4 cup brown sugar
1 large egg
3/4 cup plain yogurt
1 tsp. vanilla extract
Zest of one orange
1 can sliced peaches in juice, reserve 1/4 cup liquid from the can


Preheat oven to 350 degrees F and place rack in center of oven. Toast coconut until lightly browned and fragrant. Set aside. Spray a muffin tin with a non-stick cooking spray or line with paper muffin cups.

In a bowl, whisk together the flour, salt, and baking soda.

In a separate bowl cream the butter and sugar with a mixer until light and fluffy. Add the egg and beat until incorporated. Scrape down the sides of the bowl then beat in the yogurt, vanilla extract, and orange zest.

Add the flour mixture to the wet mixture and beat until just incorporated. In a blender or food processor, blend the peach slices with 1/4 cup of the reserved juice. Fold the peach mixture and toasted coconut into the batter.

Spoon the batter into the prepared muffin tins. Coat the tops of the muffins with the toasted almonds. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool muffins on a wire rack.

*Recipe by Brooke McMillan

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