When I first thought about going into teaching, I had wanted to be a home economics teacher. However, the university I was at didn’t offer this degree, as well, you need a strong science background for it (apparently). I guess an english major and history minor aren’t exactly the skills needed – though I wholly disagree. Of course you need to know how to bake, so that when you’re reading Jane Austen you can enjoy a homemade cookie, or peach muffin, with a nice cup of tea – obviously.
I still think I would love to be in home economics, sharing recipes with students and teaching others how to bake and cook. If I remember anything from my home economics teacher, it’s that you never want to over-mix muffins because you don’t want tunnels. In baking, the term “tunneling” refers to tunnels and very large air pockets that form inside of muffins and quick breads, as a result of over-mixing the batter. Over-mixing causes tunneling because it causes more gluten to develop than you really need. So, remember to not over-mix, and your muffins will turn out perfectly baked with that lovely domed top.
As an attempt to brighten up the dreary January skies, and dark early mornings, these muffins are a welcome beginning to the day. Great for breakfast on the go, or toss one in your lunch kit for a midday snack.
No need to wait for summer to make these muffins thanks to canned California cling peaches. Did you know, the canning process of peaches has been proven to increase key nutrients including Vitamin A, Vitamin B and folate. Another reason to enjoy this delicious summer fruit year-round.
The muffins are perfectly studded with ripe chunks of peaches and lightly flavoured with ginger, nutmeg and cinnamon.
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup light brown sugar
- 2 eggs, room temperature
- 1/2 cup non-dairy milk, room temperature
- 2 cups all-purpose flour, or gluten-free flour blend
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 1/2 teaspoons baking powder
- 1 can California cling peaches, drained and diced
- 3/4 cup rolled oats
- 1 Tbs. light brown sugar
- 2 Tbs. butter, chilled
- dash of cinnamon
- Preheat the oven to 350.
- Grease muffin tin with coconut oil spray, or other cooking spray.
- In medium bowl, cream together the butter and sugars with blender until fluffy.
- Add the eggs and milk and mix together until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger and nutmeg.
- Add the dry ingredients slowly to the creamed butter and sugar mixture, stir gently to combine - do not over-mix- use a spatula or wooden spoon here. Mix until almost all the flour is incorporated.
- Stir in the peaches gently, folding them with a spatula until just mixed.
- In a small bowl, mix all the streusel topping ingredients together with pastry blender, or fork. Spoon batter into the muffin pan. Fill to the top.
- Sprinkle the streusel topping over the batter and bake for 20-25 minutes, until golden.
- Makes 9 large muffins, or 12 slightly smaller muffins.
post sponsored by California cling peaches.