The recipe calls for 2 cups of flour. There are a couple different flour combinations you might explore. The original: you can use unbleached all-purpose flour – 2 cups / 9 oz / 260g. Alternatively, I use equal parts APF and spelt flour which translates to 1 cup / 4.5 oz/ 130g APF + 1 cup / 4 oz / 115g spelt flour. I might try a whole wheat pastry flour version next time – using 2/3 wpp + 1/3 apf, the first time around – to see how that goes.
You might need to buy:
- unsalted butter
- olive oil
- salt and pepper to taste
- chopped parsley or cilantro
- sunflower seeds kernels
- / 1 oz / 30g freshly grated Parmesan
- 100g / 3.5 oz / 1/2 cup cubed feta
- whole-grain mustard
- / 180 ml milk
- aluminum free baking powder
- fine-grain sea salt
You might need to buy:
- all-purpose flour
- baking powder
- baking soda
- salt
- cinnamon
- sugar
- buttermilk
- vanilla
- large eggs
- melted butter
- Preheat oven to 400 degrees. Grease fifteen 3 x 1 1/2 inch muffin cups.
- Fold liquid ingredients into the dry ingredients. Fold in peaches.
- Bake muffins for 25 minutes or until a cake tester or toothpick inserted in the center of a muffin comes out clean.
- Optional: add your favorite streusel top before placing in the oven if you prefer a sweeter muffin.
serves 12
You might need to buy:
- diced walnuts
- golden raisins
- salt
- ginger
- cinnamon
- baking soda
- baking powder
- granulated sugar
- King Arthur Unbleached All-Purpose Flour
- large eggs
- water
- vegetable oil