I’m not an inventor of recipes. I am a modifier of recipes. An adapter.
So, when we encountered a less-than-remarkable peach muffin from a local farmer’s market, we made the commitment (again) to honor our palates and consume only home-made sweets.
This summer has been less-than-summery (work is just…wow), and so I was in the mood to insert some seasonal flavour.
We had some white peaches that were starting to head south, and perfect for the endeavor.
So, I did a quick search for vegan peach muffins, and my favourite vegan authoress and goddess (seriously, EVERYthing we’ve tried by her has been delicious!!) and found this recipe:
And so I baked.
I cleaned and diced the peaches. The peels stayed on, without any weird texture issues in the muffins.
The batter was simple to mix. It ends up thick and a bit lumpy.
Somehow, I always end up with more batter than a recipe states (yields 12 muffins according to PPK). Hey — more muffins =)
I tweaked the recipe to add some crunch, topping each muffin with sliced almonds and candied ginger. Next time, I’ll add the ginger into the actual batter instead.
The result was a quite moist, flavourful muffin. I had to have three of these babies.
The lengths I go to for my readers 😉
What is YOUR flavour of summer?