INGREDIENTS

  • 1 cup blueberries
  • 1 cup peaches small dice
  • 3 cups gluten-free baking flour
  • 1⁄2 cup granulated sugar
  • 1⁄2 cup brown sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter
  • 3 eggs
  • 1 1/2 cups non-fat milk

Streusel Topping:

  • 1⁄4 cup gluten-free baking flour
  • 1⁄2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon ground nutmeg
  • 2 tablespoons butter

DIRECTIONS

Preheat oven to 400 degrees F. Grease the wells of a muffin tin or line with paper liners and spray with non-stick spray. Rinse blueberries and drain well. Remove skin from peaches and dice. In a large bowl, mix together the gluten-free flour, granulated sugar, brown sugar, baking powder, salt and cinnamon. Melt butter in a microwave safe bowl. In a medium bowl, whisk the eggs, milk and melted butter together. Pour the wet ingredients into the dry ingredients and use a spoon to mix just until incorporated. Fold the blueberries and peaches into the batter gently. Fill muffin cups 2/3 full.

For the streusel topping:

In a medium bowl, place gluten-free flour, brown sugar, cinnamon and nutmeg. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Spoon streusel topping over the batter evenly. Bake muffins 18-20 minutes. Do not overbake. Remove muffins from pan to cool.

Yield: 24 muffins

Nutritional Analysis: 170 calories, 5 g fat, 3 g saturated fat, 15 mg cholesterol, 95 mg sodium, 31 g carbohydrate, 0 g fiber, 14g sugars, 2 g protein

NUTRITIONAL ANALYSIS

110 calories, 7 g fat, 1 g saturated fat, 5 mg cholesterol, 35 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g sugar, 4g protein.


Plate it up! Kentucky ProudBuying Kentucky Proud is easy. Look for the label at your grocery store, farmers’ market, or roadside stand.

Kentucky Peaches

SEASON: July through September.

NUTRITION FACTS: Peaches contain many nutrients but are most important for fiber and vitamins A and C.They are low in calories; one medium sized peach has about 35 calories.

SELECTION: Peaches have a fuzzy skin and come in many varieties with yellow or white flesh. There are “freestones” (flesh separates easily from pit) and “clingstones” (flesh clings to the pit). Look for fairly firm to slightly soft fruit with yellow or cream-colored skin. Avoid peaches that are green, shriveled or bruised.

STORAGE: Some peaches may need to be stored at room temperature to ripen. Fragrance is an indication of ripeness. Store the ripe peaches in the refrigerator and use within 5 days. Handle gently.

PREPARATION: One pound of peaches will equal 3 to 4 medium sized peaches, 2 cups sliced or 1 1⁄2 cups pulp or puree. Wash, peel and cut in half to remove pit . To peel, dip in boiling water for 30 seconds. Cool quickly in cold water and remove peel with a knife. Peaches will darken when exposed to air. To avoid this, dip peaches in lemon juice or ascorbic acid mixture for fruit. Peaches are used for appetizers, garnishes, salads, desserts, baked products, jellies, preserves and are most delicious eaten fresh.


Cooperative Extension Service. University of Kentucky College of Agriculture, Food and Environment.KENTUCKY PEACHES
Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences
University of Kentucky, Dietetics and Human Nutrition students
June 2018

Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin. For more information , contact your county ‘s Extension agent for Family and Consumer Sciences or visit www.uky.ag/fcs

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