Fresh Peach and Sunflower Seed Muffins | Secret Recipe Club

I’ve really taken advantage of this summer, like no other. Twenty two years in the military, three years in management, a year of floundering around, and school last year and really never the time to really enjoy a summer. This year I feel as if I’m headed on a path, my keel starting to even out so I afforded myself the luxury of enjoying what summer has to offer.

I’ve spent a lot of time gardening, traveling, and catching up with friends and family. I’ve been cooking up a storm but have given myself leave not to turn every meal into a blog project. Last month I even skipped Secret Recipe Club (I was gone 3 out of the 4 weeks).

This month is proving to be just as packed, but I’ve missed my blog cooking and I missed Secret Recipe Club. Luckily for me, on my return, I got Taryn’s fabulous blog {Sweetly} Serendipity.

During the summer months we spend nearly every weekend at the cabin (sigh, it’s still never enough time). With the cabin in mind I sought out a recipe that I thought would fit my mountain cabin world. As soon as I laid eyes on the Fresh Peach and Oat Muffins I knew I found the one.

The flavors of cinnamon and nutmeg have that warm cabin-y feel, the peach as fresh as the meadows and the seeds, just as nutty as us

The muffins were moist and hearty enough to get McGyver through his day which was spent cutting, chopping and splitting wood. The muffins were so good that we drove up to our neighbors and shared a ½ dozen with them (in exchange we got some fresh potatoes and a cucumber from their garden…note to self-bring more goodies to the neighbors).

I even had a little fun setting up my nature food shoot; I was blessed with a cloudy day with the sun just peeping through. I embraced the flora and fauna revealing in the glorious day that started with these delicious muffins. There is much comfort in a satisfied belly and palette, especially in the mountains.

I really enjoyed this month’s SRC assignment, I hope you all take some time to visit Taryn at {Sweetly} Serendipity (don’t you just love her blog name!).

I didn’t do much to change the recipe, mainly I replaced the millet with a goji granola for extra crunch and I didn’t have any brown sugar so I used raw cane instead.

Fresh Peach and Sunflower Seed Muffins

2016-06-09 20:25:19

Yields 16

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. 1 1/3 cups rolled oats
2. 1 1/3 cups buttermilk
3. 1 large egg, lightly beaten
4. 1/3 cup melted butter or vegetable oil
5. 1/2 cup granola
6. 3/4 cup raw cane sugar
7. 1 1/2 cups all-purpose flour
8. 1 teaspoon baking powder
9. 1/2 teaspoon baking soda
10. 1/2 teaspoon ground cinnamon
11. 1/4 teaspoon freshly grated nutmeg
12. 1 1/2 to 2 cups chopped almost ripe peaches
13. 1/2 cup sunflower seeds

Instructions

1. Preheat the oven to 425ºF. Line muffins tins with paper liners.
2. Put the rolled oats and the buttermilk in a large bowl and let soak for 10 minutes. Add the lightly beaten egg, melted butter or vegetable oil, and sugar, mix well.
3. 2) In a separate bowl mix the flour, baking powder, baking soda, and spices. Add to the soaked oat mixture and stir lightly to mix. Fold in the chopped peaches. Do not beat or over mix; the batter should look slightly streaky. Spoon the mixture into lined muffin pan, filling each cup about two-thirds full. Top with sunflower seeds (about 1 tablespoon each)
4. 3) Bake for 18 to 20 minutes until golden brown and firm to the touch or an inserted toothpick comes out clean. Let cool in the pan for 1 minute, then turn out onto a wire rack.

Notes

1. These muffins freeze great!

The Kitchen Witch https://www.thekitchenwitchblog.com/

P.S. I’d like to thank Debbi our Group C hostess for helping me out this month, I’m on the road again off to Spokane then Bozeman and then up to the cabin, another busy week!

Don’t forget to visit all the other great Group C reveals.