Many times in my kitchen I make do. Sometimes I don't have everything a recipe requires. Sometimes I have something that I really want to use but no recipe that calls for it. And so I make do. Which is how I came up with this lovely gem of a muffin Wednesday night when I wanted something baked, something that could carry some frozen sliced peaches, something that would be tasty alongside the roast chicken and applesauce I also had cooking.
I happened upon a copy of Gwyneth Paltrow's, my father's daughter, at Target a couple weeks back which, I must say, is very lovely. My husband on the other hand thought I was a bit ridiculous. But I don't take cook books lightly, there needs to be substance and recipes I would actually want to cook as well as photography that makes you want to cook even if you don't like to. This here book does that. And here was where I found my inspiration for the peach muffin.
Peach Muffins (adapted from Paltrow's Healthier Blueberry Muffins)
1/2 vegetable oil
1/2 cup milk
1/2 cup maple syrup
1/4 sour cream
1 cup whole spelt flour
1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
2 peaches, peeled and sliced
Preheat oven to 425. Line a 12 cup muffin tin with papers.
Mix wet ingredients together, stir in the dry ingredients, and fold in the
peaches. Divide among the muffin cups and bake until a toothpick tests
clean and the muffins are golden brown, 15-25 minutes.
Let cool before eating.
To make vegan: replace milk with soy milk and omit sour cream.
