Sunday, April 14, 2013

Coconut & Peach Muffins

Out on a whim, I bought a bag of frozen peaches. My reasoning was to either make a crisp, cobbler, smoothie or even these muffins. HMMM Turned out pretty darn good if I may say so myself!!

Coconut Peach Muffins

Preheat oven 350 degrees. Spray a muffin tin with non-stick cooking spray.

2 c. whole wheat pastry flour
1/4 c. turbinado sugar or brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
dash of nutmeg
1/4 tsp. extra fine sea salt
1/4 c. sweet coconut
1 cup diced frozen peaches
1 c. vanilla coconut milk
1/4 c. applesauce
1/2 tsp. pure almond extract
1/2 tsp. pure vanilla extract

1/2 tsp. cinnamon
1 TBSP turbinado sugar

-In a large bowl, whisk all the dry ingredients down to the coconut. Gently fold in frozen peaches until coated.
-In a small bowl, combine all the wet ingredients.
-Fold the wet ingredients into the dry ingredients.
-Divide evenly into the 12 muffin tins. (If you want a taller muffin, divide into 10 muffin tins)
-For the topping, combine the cinnamon and sugar and divide between each.

Bake for 25-30 minutes or until toothpick test is clean.

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