Baked

How's your week so far? I've been slightly under the weather, and editing hundreds of images. Wednesday popped up out of no where!

Picked up some peaches and made a quick batch of muffins. These are so good, not too sweet and not too hideous for you either ;)

Peach Cornmeal Muffins - makes 12

1 cup all purpose flour
1/2 cup cornmeal
1/2 cup almond meal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1 large egg, lightly beaten
1/2 cup plain yogurt
3 tablespoons honey
1/4 cup unsweetened applesauce
2 tablespoons vegetable oil
1/2 teaspoon almond extract
3 peaches, peeled and chopped
zest and juice of 1 lemon
brown sugar and flaked almonds for topping

Preheat oven to 400f/200c. Lightly grease a 12 cup muffin tin and set aside.
In a medium bowl, whisk together lemon juice, egg, honey, yogurt, and almond extract, until smooth, then add the applesauce and vegetable oil.

In another bowl, whisk together the flour, almond meal, cornmeal, baking soda, baking powder, salt and lemon zest. Stir in the liquid mixture until just combined. Batter should be lumpy. Carefully fold in the peaches.

Spoon the batter into each muffin cup and top with a sprinkle of almonds and brown sugar. Bake for about 25 minutes, or until lightly golden in colour. Allow to cool in the pan for a few minutes, before turning out onto a cooling rack.

Baked

How's your week going? I've had a couple of crack-of-dawn photo shoots rescheduled, as the weather just didn't cooperate....but not until we were already at the shoot location.  I made these muffins since I had suddenly had some spare time ;)  I've had rosemary and orange in a salad dressing, and it turns out this combo works really well in a basic cornmeal muffin. Love it.

Orange & Rosemary Cornmeal Muffins - makes 10-12 

1 cup cornmeal

1 cup all purpose flour (I used 1 cup gluten free flour*)

1/4 cup raw sugar

2 teaspoons baking powder

pinch of salt

1/4 cup vegetable oil

1 cup buttermilk

2 large eggs

2 tablespoons orange zest

1 tablespoon chopped fresh rosemary

* mix together 6 cups brown rice flour, 2 cups potato starch, 1 cup tapioca flour. Store in the fridge in a jar.

Preheat oven to 375f. Line a 12 cup muffin tin with paper liners and set aside. 

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together buttermilk, oil, and eggs. Pour into flour mixture and stir to combine. Fold in the orange zest and rosemary. 

Pour batter into baking cups and bake for about 25 minutes, or until a skewer inserted in centre, comes out clean. Transfer to a wire rack to cool a little before eating. 

If you try them out, let me know what you think. 

Have a nice day! Back soon.

Janis