I am well aware that I feed an army each day. But sometimes, the reality of how much food it actually takes to feed this army leaves me with my mouth hanging open.
Take, for instance, the fact that we got 20 pounds of nectarines last week in our Azure Standard order. Within only 5 days, our family had polished off 15 pounds of them. Do you know how many nectarines that is? Neither do I. But it was a lot of nectarines.
As the box was emptying, I decided to get a little bit creative. Some of the nectarines were getting pretty soft – a little too soft to slice nicely. Therefore, into the food processor they went, skin and all. (I did remove the pit. I thought I’d mention that for those of you who were considering throwing the entire piece of fruit directly into the machine. Don’t do that.) The food processor turned out a very nice nectarine puree, which when stirred into other fine ingredients, turned out a most deliciously moist muffin.
Feel free to sub peaches for nectarines in this recipe. :)
Cinnamon Nectarine Muffins
1 1/2 cups whole wheat flour
1/4 cup sucanat
3/4 teaspoons baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 3/4 cups nectarine or peach puree (4-5 peaches or nectarines)
1/3 cup sour cream
1/4 cup melted butter
1/2 teaspoon vanilla extract
1 egg
In a large bowl, mix together flour, sucanat, baking powder, salt, and cinnamon. Stir in pureed fruit, sour cream, melted butter, vanilla, and egg. Once mixed, scoop batter into well buttered or paper-lined muffin tins. Bake in a 400° oven for 25-30 minutes or until muffins are golden brown. Makes about 15 muffins.
I found that these muffins required a little more baking time than a typical muffin. You may want to prick one with a toothpick to make sure it comes out clean so the muffins aren’t doughy.
