Muffin Tuesday: Peach Zucchini Almond

INGREDIENTS:

• 2 Eggs
• 1/2 cup Sugar
• 1/2 cup pureed Peaches
• 1 tsp Vanilla Extract
• 1 tsp Salt
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/4 tsp Ginger
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 1/2 cup Whole Wheat Flour
• 2 cups  Zucchini, grated
• Almond Slivers

DIRECTIONS:

1. Preheat the oven to 350 degrees and prep 12 medium muffin cups.

2. Puree the Peaches in a food processor or blender.

3. In a large bowl mix the Eggs, Sugar, Peaches,  Vanilla, Salt Cinnamon, Nutmeg and Ginger together.

4. Add the Baking Powder, Baking Soda and Whole Wheat Flour to the wet mixture.

5. Fold in the Zucchini.

6. Divide evenly into the muffin cups and top with Slivered Almonds.

7. Bake for 20-25 minutes until tops are brown and muffins pass the toothpick test.

8. Coll for 10 minutes then transfer to a wire rack to coll further.

These turned out really well. They taste delightful and the texture is spot on. Although I’m with out my trusty taster Maggie (she went back to school) I mailed  her a batch and I think these will hold up well in transit. I’m proactively giving them two thumbs up.

BONUS MUFFIN: Banana Zucchini with a kick of Peach

INGREDIENTS:

• 1 1/2 cup Whole Wheat Flour
• 1 tea Baking Soda
• 1 tea Salt
• 2 super RIPE Bananas, mashed
• 1/2 cup Sugar
• 1/2 soy Yogurt (OK I cheated and used Greek Yogurt that was in the fridge … but you could totally make it with Soy Yogurt)
• 1/4 cup Vegetable Oil
• 1/4 cup pureed Peach (who had pureed Peach left over from the other recipe? This girl.)
• 1 tsp Vanilla Extract
• 1 cup Zucchini
• Almond Slivers

DIRECTIONS:

1 Preheat the oven to 350 degrees, and prep 10 0r 11  muffin cups (this recipe did not make 12. It just barely made 11)

2. In a medium bowl whisk together the Whole Wheat Flour, Baking Soda and Salt.

3. In a large bowl mash the Bananas, add the Sugar, Yogurt, Vegetable Oil, Peach and Extract. Stir until combined.

4. Add the dry ingredients into the wet .

5. Fold in the Zucchini.

6. Divide evenly into the muffin cups and top with Almond Slivers.

7. Bake for 35 minute or until the muffins pass the toothpick test.

8. Cool on a wire rack.

These are yummy, but came out moist. They passed the toothpick test, but once they cooled the centers got a bit gooey.

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