Vegan Baking: Peach Muffins

I'm sorry.  I'm sorry.  I know it's been a while.  I had a sour dough pancake post all ready to go, and then I lost the notes.  Then I made a sour dough bread, and I screwed it up baking.  Apparently, I cannot get my act together beyond the starter.  Therefore, I made muffins for you!  Also, the camera and I were not getting along today, so please bear with the pictures.

Vegan Peach Muffins

Ingredients

1 cup unbleached all purpose flour

1 cup whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar (or coconut if you have it)

1/2 cup granulated sugar

6 tablespoons light tasting oil (grape seed, safflower, etc.)

10 tablespoon almond milk plus more if needed

1 teaspoon vanilla extract

4 ripe peaches, peeled and diced

1 to 2 teaspoons dried orange peel (optional)

Preheat the oven to 350 degrees and line 18 muffin cups with paper liners.  In a mixing bowl, use a whisk to incorporate all the dry ingredients.  Measure all the wet ingredients and put into a separate container.  The batter comes together quickly, so you want to be ready to portion it into the pans when mixed.

Place peaches on top of dry ingredients, add wet ingredients, and fold together until just mixed.  You may have to add 1 to 2 tablespoons of extra milk if the batter is too dry, but this will depend on your peaches. Add just enough additional milk to bring the mixture together to a scoopable texture. Using a 1/4 cup measure or a small ice cream scoop, fill muffin cups 2/3 of the way full.  If you have extra batter, distribute between the muffins.

Bake the muffins for 20 to 25 minutes, until just baked through.  If you check with a tooth pick, they may be damp when finished baking, but you don't want raw dough.  Remove to baking sheets immediately and allow to cool. Eat and enjoy!

I have more recipes in the works, and I promise I will post one for the sour dough as soon as possible.  In the mean time, eat lots of muffins.