24 muffins + a little extra :) I suggest making a mini loaf of bread with that extra bit
Ingredients
3 c all-purpose flour (reserve ¼ c)
2 tsp cinnamon
¼ tsp ginger
1 tsp baking soda
1 tsp salt
1 c unsweetened natural applesauce
¼ c canola oil
1 tsp vanilla extract
3 eggs
¾ c brown sugar, lightly packed
¾ c white sugar or Splenda
3 - 4 c pitted and chopped fresh peaches (peeled or not)
Instructions
Preheat the oven to 400 degrees. Either lightly grease 24 muffin cups with coking spray or line with muffin papers.
In a large bowl, whisk together 2¾ c flour, cinnamon, ginger, baking soda and salt. In another bowl beat together the applesauce, oil, vanilla, eggs and brown and white sugars until well combined.
Stir the flour mixture into the applesauce mixture until just combined, do not over mix the batter. sprinkle the ¼ c of flour over the chopped peaches and toss lightly to coat. Gently fold peaches into muffin batter just until evenly distributed.
Fill muffin tins ¾ full. Bake in preheated oven for 22 - 25 minutes or until toothpick comes out clean. Cool on rack in tins for 10 minutes before turning out to cool on racks completely.
Notes
Optional add in: 1 cup dried cranberries My peaches were very very ripe and moist, if yours are dry and firmer you may need to add ¼ cup of milk or half & half to the batter. Try substituting 1 cup of whole wheat flour for 1 cup of all-purpose and topping with wheat germ - yummy!
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2010/08/preserving-peaches-and-a-peach-muffin-recipe.html