Peaches and feta are having a fling! It’s so scandalous it should make headlines.
And it definitely makes a great muffin.
The stuffin’ for this muffin was a genius combo that was already in my fridge and waiting for me to take them out for such a grand occasion as this. I mean – all occasions with feta and/or peaches are grand, and of course I had them both in my fridge. It’s summer, after all. Didn’t you know?
Now I can’t help it, but when I make muffins, they have to be brimming with healthy factors. It makes them feel that much better to nosh on.
I love the whole wheat with the touch of corn meal, plus heart-healthy almonds and flaxseed meal, with all the texture and flavor they bring.
The moisture and deliciousness in these muffins come primarily from pureed peaches, but a wee bit of Greek yogurt, coconut oil, and egg goes a long way in adding buttery lightness and nutrition.
The peach schnapps? Rather than adding vanilla extract, the schnapps here does the job of accentuating the flavors. Brings out the peachiness so essential to peach muffins!
Speaking of peachiness… did you know about peaches and feta already? Ridiculous. Yeah, can you believe it? And they pull it off in style.
Peach + Feta Muffins
Makes 12 muffins- 190 calories, 6 g. fat, 3 g. fiber, 6 g. protein per muffin
1 ½ c. whole wheat flour
¼ c. corn meal
¼ c. slivered almonds
¼ c. flaxseed meal
2 T. chia seeds
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ c. brown sugar
2 peaches (about 5 oz. each) pureed in food processor
2 T. peach schnapps
1 large egg, lightly beaten
2 T. Greek yogurt
1 ½ T. Coconut oil
2/3 c. crumbled feta cheese
Preheat the oven to 375 degrees F.
Spray a 12-muffin tin with baking spray and set aside.
In a food processor, combine flour through salt until the almonds are ground and the ingredients are thoroughly combined and aerated.
Transfer the dry mixture to a large bowl and create a well in the center.
Add the rest of the ingredients except the feta to the center of the dry and mix everything together until just combined. Fold in the feta gently.
Using an ice cream scoop with a release handle, distribute the batter evenly between the 12 muffin cups.
Bake on the middle rack for 20-23 minutes/ until browned slightly on top and a toothpick comes out of one clean.
Cool in the pan 10 minutes, then transfer to a wire rack to cool the rest of the way or serve!
Store in a container at room temp up to 2 days or refrigerate for up to 7 days! Like you could even keep them around that long.