just peachy

 

My father has the habit of answering "just ducky" when asked how he's doing.  This morning a coworker asked me the same question and I replied "just peachy."  I have peaches on my mind.  I also had a handful of soft peaches that I needed to do something with ASAP before they were lost for good.  So last night, waiting for my friend Suzy to arrive to spend the night, I whipped up a random batch of peach muffins.  Loosely based on Mark Bittman's flexible muffin/quick bread recipe in How to Cook Everything Vegetarian, but veganized (with egg replacer) and using what I had.

Thrown Together 'Just Peachy' Muffins

Yields 12 regular muffins

1 cup all purpose flour

1 cup whole wheat flour

3/4 cup sugar (I'd use less next time - too sweet!)

1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt

4 tablespoons vegan butter

1 'egg' using Enger-G egg replacer

1 cup chopped fresh peaches (peeled, but not drained)

Vanilla almond milk

Preheat oven to 400 degrees. Throw together the dry ingredients in a large bowl.  Mix up the 'egg' in a cup and set aside.  Chop peaches.  Add the cold butter to the dry ingredients and cut in with a knife until butter is about pea-sized.  Add the 'egg' and peaches.  Mix with a spoon.  Add almond milk as needed until mixture holds together.  Fill muffin tins and bake for about 25 minutes or until tops are lightly brown and tester comes out clean.

Besides a lovely house guest, I have a really fun weekend ahead of me.  Museum exhibit, good food, and perhaps a moonlit walk.  We'll see...  Happy Friday to all!