CRUMB-TOPPED WHOLE WHEAT PEACH MUFFINS

Makes16 muffins

Ingredients:

1 Recipe Brown Sugar Whole Wheat Streusel

2 – 3 ripe peaches (about 8 ½ ounces)

1 cup all-purpose flour, spooned in and leveled

¾ cup stone ground whole wheat flour, spooned in and leveled

½ cup quick cooking oats

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) unsalted butter, slightly firm

2 tablespoons honey

2 teaspoons finely grated navel orange zest

¾ cup very fresh light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup buttermilk

½ cup coarsely chopped, toasted pecans, optional

Procedure:

Prepare the Brown Sugar Whole Wheat Streusel.  Set aside.

Position the shelves in the upper and lower thirds of the oven.  Heat the oven to 375º F. Line the muffin pans with paper or foil cupcake liners.

Peel and pit the peaches. Cut into ½-inch pieces. You should have about 1 ½ cups. Set aside.

In the work bowl of a food processor fitted with a steel blade, combine the all-purpose and whole-wheat flours, oats, baking powder, baking soda and salt. Pulse 4 times to blend. Set aside.

Cut the butter into one-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Mix the butter with the honey and zest on medium speed for about 1 minute. Add the brown sugar and mix for 1 minute longer. Blend in the eggs, one at a time, mixing well after each addition, then add the vanilla. Scrape down the side of the bowl.

Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, dividing the flour into three parts and the buttermilk into two parts, beginning and ending with the flour. Be careful not to over mix. Remove the bowl from the machine and, using an oversize rubber spatula, fold in the optional pecans.

Portion half scoops of the batter into the prepared pans using a no.16 ice cream scoop (¼ cup capacity). Make a layer of peaches placed evenly over the batter, then place a dollop of batter on top of the fruit.  It’s okay for the peaches to show. Take a handful of the streusel topping and crumble it over the batter and peaches completely covering the top with the crumbs. Press gently to adhere. Brush any stray crumbs from the top of the muffin pans using a small pastry brush.

Bake for 22 to 25 minutes or until the streusel topping is golden brown. To ensure even baking, towards the end of baking time, rotate the pans top to bottom and front to back.   Remove from the oven and place on a rack to cool.

STORAGE:

Store at room temperature, tightly wrapped with aluminum foil for up to 2 days. Freezing is not recommended.

Copyright @ 2007 by Carole Walter, CCP

   Copyright 2008

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