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sunny peach muffins

August 25, 2010

I woke up Saturday morning in the mood to bake. So the boy and I made muffins for breakfast, using whatever we had on hand. We had a yellow squash that we needed to use, so I added it to the muffins and you would never know it was there.

Sunny Peach Muffins

  • 1.5 cups spelt flour
  • .5 cup oats
  • 1 tablespoon baking powder
  • .5 teaspoon salt
  • .5 teaspoon cinnanom
  • .25 teaspoon nutmeg
  • .75 cup grated yellow squash
  • .25 cup agave nectar , coconut nectar, or maple syrup
  • 2 tablespoons canola oil
  • .25 cup non-dairy milk (water would work too)
  • 1 peach, diced
  • 1/4 cup sunflower seeds

Preheat oven to 350. Mix the first six ingredients together. Add the following four ingredients and mix until just combined, do not over mix. Fold in the peaches and sunflower seeds. Fill a lined muffin tin with batter (don’t be afraid to fill them high). Bake for 30 to 40 minutes. Makes 6 large muffins.

While I’m blogging I want to show you the summer vegetable pie the husband made the other night.

I’m a lucky girl, huh?

I hope you have a great day! I have an exciting yoga event today, that I’ll recap for you tomorrow.

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One Comment leave one →
  1. August 26, 2010 10:09 pm

    Muffins look great, and vegetable pie??? YUM! You are lucky.

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