Makes about 10 average-sized muffins
This Spelt brown sugar peach muffin is so delicious & using Spelt flour adds to an amazing flavor combo that makes you just keep wanting another bite. The warm chunks of peaches on the inside & the caramelized brown sugar make you feel as if you are eating a peach cobbler muffin! I think this is one of my favorite flavor combos for a muffin that I have ever tried. This recipe is older but I need to try to make it oil-free. I think if you want to try that you can replace the oil with 1/4c applesauce or 1/4c more yogurt.
Add whatever fruit you want but please try this flavor combo! Enjoy!
Add to the soy milk the squeeze of 1/2 of a lemon. Set aside.
Also make the flax egg by adding 1 T of ground flaxseed to 3 T of water, stir & set aside.
Chop the peaches into chunks & fill a one cup measuring cup. Then slice one of the peaches for garnishing the top before baking & set aside.
Add the Spelt flour to a mixing bowl. To the bowl add the rest of the dry ingredients: Brown sugar, baking powder, baking soda, & salt. Whisk together to blend.
To another bowl add 3/4 cup of the soy milk & put the other 1/4 cup aside in case you need it. Now add the rest of your wet ingredients: flax egg, olive oil, yogurt, & vanilla extract. Stir to combine.
Add the wet ingredients to the dry ingredients & mix. Be patient and don’t be in a hurry to add the last bit of soy milk unless it is really too dry and if so, then add the remaining 1/4 cup of soy milk & mix until you have a wet but thick batter.
Add the cup of chopped peaches & fold in to combine.
Use 1/4 cup measuring cup and scoop up batter & add to muffin liner in a pan.
Fill all cups till the batter is gone.
Bake 400 for 20 - 30 min but check after 20. Test with a knife for it to come out clean.
I hope you enjoy these muffins as much as I do because they are so delicious!!