My low fat muffin recipe makes great use of these luscious orbs. I bake these up every year in early September when the peaches are ripe and plentiful...
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Cleo Coyle's (low fat)
If you prefer them low fat, use 1% or 2% milk. For a richer tasting muffin, go with whole milk, half-and-half, or cream. The higher the fat content of your milk, the richer your peach muffins will taste. Either way, bring out that local, raw honey (the best tasting and best for you), put on a pot of coffee or tea, slip a pan of these babies in the oven, and get ready to...
Eat with (end-of-summer) joy!
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Makes 6 standard muffins
1 cup diced ripe peaches (for yellow peaches that’s 2 medium or 1 large)
1/2 cup low fat milk (1% or 2% milk gives us good results;
for richer muffins use whole milk, half-and-half, or cream)
Remove the muffins from hot pans as soon as they leave the oven. The muffins will be pale. If using a finishing sugar, the tops will be more golden brown.
Storing: Once the muffins are completely cool, wrap them in plastic and store them in the refrigerator. A little honey, a cuppa joe or tea, and you're set to eat with joy.
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this recipe in PDF form, and...