- Preheat oven to 180oC (350oF). Place rack in the centre of oven.
- In a large bowl, crush peaches into a chunky purée using a masher.
- Whisk in eggs and then incorporate milk, syrup, oil, and vanilla.
- In a separate bowl, mix flakes, flour, baking powder, cinnamon, and nutmeg.
- Incorporate dry ingredients into liquid ingredients until well mixed. For moister muffins, let batter sit for 10 minutes (optional).
- Add maple sugar flakes and stir just enough to spread throughout batter.
- Divide batter into a 12-muffin tray lined with muffin papers.
- Bake 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
- Cool muffins to room temperature and then transfer to an airtight container. Muffins will keep 1 week in the refrigerator and 2 months in the freezer.
Maple sugar and maple syrup give recipes a unique flavour. If you ’re looking for a more economical solution, however, replace the maple sugar with brown sugar, and the maple syrup with the syrup drained from the tinned peaches. Whenever you find a recipe too expensive, try adapting it instead of going without.
Recipe from Les lunchs de Geneviève recipe book by Geneviève O ’Gleman, nutritionist (éditions La Semaine, 2012) www.lunchsante.ca
Photo credit: Sophie Carrière