quickbread - PEACH AND POPPY SEED MUFFINS

By tinathorn

Ingredients

• 2/3 c. pureed peaches
• 1 tsp. baking soda
• 10 tbsp. butter, softened
• 1 c. sugar (honey or maple syrup)
• 2 eggs
• 1/2 c. oat flour
• 1/4 c. oatmeal
• 1/2 c. gluten free flour
• 1/4 c. flour
• 1/4 tsp. salt
• 1/2 tsp. vanilla extract
• 3 tbsp. poppy seeds (chia seeds)

Details

Servings 20
Adapted from cooks.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease muffin tins for a dozen muffins.

Stir baking soda into pureed peaches. They will foam up.

Cream butter with sugar. When mixture is smooth, add eggs, one at a time. Alternately add flour and peach puree, then salt, vanilla extract and poppy seeds. Fill each muffin cup nearly to the top. Bake 20 to 25 minutes or until a toothpick or cake tester inserted in one of the muffins comes out clean.