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Thursday, July 23, 2015

Peach Crumb Muffins for One

This recipe combines one of my favorite stone fruits and a quick bread, which is my favorite thing to eat for breakfast. If you don’t have any peaches in your house right now, rush right out and stock up!

1 ½ TBLSP flax meal
½ teaspoon water
5 ½ TBLSP all-purpose flour
2 teaspoons granulated sugar
½ teaspoon baking powder
Pinch salt
2 shakes of cinnamon
2 teaspoons coconut oil or vegan butter, melted
2 ½ TBLSP non-dairy milk (I like almond)
Squirt of lemon juice
2 ½ TBLSP pitted, peeled, and chopped peach (about 1/3 of a peach)
2 TBLSP all-purpose or whole wheat flour
1 TBLSP granulated sugar (or try it with brown sugar for a caramel twist)
1 teaspoon vegan butter, softened.

  1. Preheat the oven to 350 degrees Fahrenheit. Grease two spots in a muffin tin.
  2. In a small bowl, combine the flax meal and water, stirring until it’s all wet. Let it sit for a few minutes to become a nice viscous glop.
  3. In another small bowl, combine flour, sugar, baking powder, salt, and cinnamon.
  4. Add in the coconut oil or vegan butter, milk, and flax glop. Give it a good stir and then gently fold in the peach pieces.
  5. Fill the muffin tin about ¾ of the way up.
  6. In a small bowl (you can re-use one of the others, if you like), mix the flour, sugar, and butter together with a fork until it’s crumbly.
  7. Sprinkle the crumbly topping on top of the peachy batter.
  8. Bake for 30-35 minutes, until golden.
  9. Allow to rest for 15 minutes before decorating with a slice of peach and a blop of faux cream cheese and devouring.

In the photo, you can see that I paired these tasty muffins with a left-over Angeled Non-Egg. Yummy!

  • Try it with a nectarine instead of a peach.
  • Put about half of the batter into each muffin tin, blop in some peach jam and then cover with the rest of the batter for a nice peachy surprise inside.
  • Put the whole batch into a single (greased) mini-loaf pan and top with crumble for a more dessert-like treat. 

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