Peach Streusel Muffins

¼ cup butter

1/3 cup sugar

1 large egg

2 1/3 cups all-purpose flour

1 T baking powder

1 tsp cinnamon

1 tsp ground ginger

½ tsp salt

¾ cup milk

1 tsp vanilla extract

1 ½ cups fresh or frozen peaches, roughly chopped

¼ cup sugar

3 T all-purpose flour

¼ tsp cinnamon

2 ½ T butter, chilled

Beat 1/4 cup butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy. Add egg, beating until blended.

Combine 2 1/3 cups flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk, stirring well after each addition. Stir in vanilla extract, and fold in chopped peaches.

Spoon muffin batter into greased or paper-lined muffin pan, filling two-thirds full.

Combine 1/4 cup sugar, 3 tablespoons flour, and cinnamon; cut in 2 1/2 tablespoons butter with pastry blender or fork until mixture resembles crumbs. Sprinkle evenly over muffin batter.

Bake at 375° for 20 minutes or until golden. Remove from pans, and cool on wire racks.

Recipe adapted from Southern Living

                

Blueberry Bread

1 cup all-purpose flour

1 cup whole wheat flour

2/3 cup sugar

2 tsp baking powder

½ tsp salt

1 egg

1 egg white

½ cup applesauce

½ cup fat free milk

3 T butter, melted

1 ½ cup fresh blueberries

1 tsp almond extract

½ tsp ground cardamom

½ cup sliced almonds (optional)

Preheat oven to 350. In a large bowl, combine flours, sugar, baking powder, salt and spices. In a small bowl , beat the egg, egg white, applesauce, milk, butter and almond extract. Stir dry ingredients just until moistened. Fold in blueberries and nuts (if using). Transfer to a greased 8”x 4” loaf pan. Bake for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Allow to cool for 20 mins before inverting onto a wire rack to cool completely.

Adapted from a recipe from Taste of Home