The heatwave that we’ve been suffering through finally broke. Thank goodness. It’s not only been hot and gloriously sunny, but it’s also been smoky. British Columbia’s forests are burning and it’s a dangerous and awful situation. A week ago, Cornelius and I rode our bikes to see the new Mad Max movie and our neighbourhood theatre and the skies were filled with smoke and ash. The air smelled like campfire, which isn’t as pleasant as you might imagine it to be. It was a fitting scene to see such an apocalyptic double bill (with the Road Warrior, natch). So when a week later, we woke up to cloudy and not hazy skies, it was a welcome sight.
We recently started watching The Great British Bake Off and in case you haven’t seen this pastel loveliness of a television show, I suggest you hop onto Netflix and start watching. This show has given me not just the baking bug but also serious oven envy. The downside is that it’s been way too hot and muggy to even think about baking. But when the cooler skies broke this morning, I did just that.
Hello, muffin loveliness! I had some local peaches at the ready and a new cookbook that I borrowed from the library. These tender and light muffins were the result. Not too sweet and perfect for a Sunday (or any) morning snack. They are, as the cookbook promises, bursting with peachy flavour. While mine aren’t as puffy as the ones pictured in the cookbook, they are really delicious.
peach cobbler muffins
Recipe adapted from The Back in the Day Bakery Cookbook
1 c all-purpose flour
1 c whole wheat flour
3/4 t baking powder
1 t baking soda
1 t kosher salt
1/2 t ground cinnamon
3/4 c granulated sugar (I used 1/2 coconut sugar and a little less sugar than the recipe calls for)
1/2 c yogurt
1/2 c milk
4 T vegetable oil
1 large egg
3/4 t vanilla extract
1/2 t almond extract
1 1/2 c diced peaches (leave skin on)
Preheat oven to 350F and butter muffin cups (the recipe said it makes 12 large muffins, but I got 15 regular sized muffins)
In a large bowl, combine the flours, baking powder, baking soda, salt, cinnamon and sugar together. In another bowl, whisk together the yogurt, milk, oil, eggs, vanilla and almond extracts. Add the dry ingredients into the wet and stir slowly, dumping the peaches into the half-mixed batter, until just combined. Spoon the mixture into the muffin cups, about two thirds full.
Bake for 23-25 minutes, up to 30 minutes for larger muffins, until the tops are golden brown and a cake tester inserted into the centre comes out clean. Let cool in tray for 5 minutes and then turn the muffins out onto a cooling rack. Makes 12-15 muffins.