Whole Wheat Peach Muffins

After my episode of enlightenment courtesy of Panera's peach muffins, I decided to make some peach muffins to serve as a quick breakfast before I headed out to volunteering around 8:30. The recipe has been altered from cookthink.

These muffins are exceptionally moist thanks to the chunks of peach and you don't need as much sugar as you'd think since the peaches also make up in sweetness. 

Almost anything looks good in early morning sunlight. 

Recipe makes twelve muffins.

• 2 cups whole wheat flour
• 1/2 cup brown sugar + extra for topping
• 2 tablespoons cinnamon 
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1/3 cup oil (vegetable, coconut, etc)
• about 2 cups of peaches, chopped (fresh, frozen and thawed, canned)

1. Preheat oven to 400F. Line your muffin tins with muffin cups. 

2. In a large bowl, mix the dry ingredients together. In a separate bowl, whisk the wet ingredients together until incorporated and thickened. Add wet to dry and gently fold the until the flour is moistened and there are no dry spots. 

3. Add the chopped peaches and fold in gently.

4. Fill muffin cups 3/4 of the way with the batter. Sprinkle with extra brown sugar, and add extra peach pieces on top if desired. 

5. Bake for 18-22 minutes, or until lightly browned and a toothpick comes out clean. The centers should also bounce back when pressed lightly.

Long live the peach!