Peaches ‘n Honey Cornbread Muffins
-
What does this food offer in terms of nutrients and physical nourishment?
Protein (some from corn and milk)
Carbohydrates (corn, flour, sugar, peaches, milk)
Fat (butter, milk)
Fiber (corn, peaches)
Other (peaches are a good source of vitamins A and C)
-
What does this food offer in terms of mental satisfaction through flavor, texture, and experience?
Fluffy
Moist
Sweet
Buttery
Crunchy (toasted edges with corn meal)
After spending last weekend at a U-pick peach farm, I’ve suddenly acquired $32 worth of the juiciest, most vibrant peaches. As they begin ripening, I’ve been scrambling each day to get them frozen, eaten, or baked into something. We’ve had so many peach muffins and crumbles that I think I’m 80% peach at this point. And I’m 100% okay with that.
These peach honey cornbread muffins are all the fun flavors and textures of summer whipped into a few portable bites. The cornmeal base provides a subtle sweet crunch while diced peaches throughout give a balanced punch of sweet and tart flavor. Lightly sweetened with honey, these hearty muffins can easily be a breakfast, snack, or dessert.
It’s really no secret that I love muffins! I think they’re great because they don’t require very much skill, cook fairly quick in comparison to other baked goods, are easy to store and freeze, and are great on-the-go for busy morning commute or lunchbox snacks.
They can also be easily adjusted to meet your nutrition needs! If you’re struggling to meet adequate fiber intake, a muffin like this one made with a whole grain base (corn) and fruit with a boost of flax can certainly help you out. You can also “sneak” veggies and other nuts and seeds into both sweet and savory muffins for nutrient-dense picky eater-friendly option.
Allergens: Wheat/gluten, corn, dairy, egg
Servings: 10-12 medium muffins
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Ingredients:
1 cup All-purpose flour
1 cup stone ground cornmeal
1 cup milk of choice
1/2 cup butter, melted then cooled
1/4 cup honey
1 egg
2 peaches — 1 diced (about 1 cup), 1 sliced thin
3 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp salt
Optional: 1 tbsp ground flax
Directions:
Preheat oven to 350F. Line a medium sized muffin tin with parchment liners.
In a large mixing bowl, whisk together wet ingredients.
In a separate bowl, combine dry ingredients (leave out peaches).
Gradually add dry mix to wet mix 1/2 cup at a time until fully combined and free of lumps.
In the empty dry bowl, toss diced peaches in a teaspoon or two of extra flour to coat. This helps absorb some of the excess liquid during baking.
Gently fold peaches into batter.
Using 1/4 measuring cup, add 1 full scoop to each muffin tin.
Gently press 1 peach slice into the top of each muffin.
Bake on top rack for 30 minutes or until tops begin to toast and knife comes out clean. Serve with extra butter and honey for best results ;)
