Fresh whole peaches are a terrific summery snack -- but you can also use them to make wonderful desserts and breakfast treats! These peachy recipes include muffins, cupcakes and a fabulous fold-up tart.
Healthy oat peaches and cream muffins
Makes 12 Servings
Prep Time: 15 Minutes
Cook Time: 20 to 25 Minutes
- 1 cup flour
- 3/4 cup quick oats
- 2/3 cup plus 1 tablespoon firmly packed brown sugar, divided
- 1/3 cup oat bran
- 2 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup low-fat cream cheese
- 1 cup peeled, chopped peaches, divided
- 1 cup skim milk
- 3 tablespoon vegetable oil
- 2 teaspoon vanilla extract
- 1 egg
- 1/3 cup toasted, chopped walnuts
- Preheat oven to 350 degrees F and spray 12 muffin tins with non-stick cooking spray.
- Combine dry ingredients in a medium bowl, reserving 1 tablespoon brown sugar; mix well and set aside.
- Stir together cream cheese and the reserved 1 tablespoon brown sugar. When well blended, fold in 1/4 cup peaches.
- Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened.
- Lightly stir in remaining peaches and walnuts. Spoon 3/4 of the mixture into prepared muffin tins.
- Place a teaspoonful of the cream cheese mixture in the center of each then spoon remaining batter over the top.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
All recipes: Â© Courtesy of California Tree Fruit Agreement
Mini vanilla-almond peach cupcakes
with fresh peach frosting
Makes 36 Servings
Prep Time: 30 minutes
Cook Time: 15 minutes
- 2 cup flour
- 2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 cup + 2 tablespoons sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup low-fat milk
- 1 fresh California peach, pitted and diced
- 1 fresh California peach, divided
- 1 1/2 tablespoon unsalted butter, softened
- 1 1/2 cup powdered sugar, divided
- 1/2 teaspoon vanilla extract
- tiny mint leaves (optional garnish)
- To prepare cupcakes, preheat oven to 300 degrees F and line 36 mini muffin tins with paper wrappers; set aside.
- Combine flour, baking powder and salt in a medium bowl.
- Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth.
- Gradually add sugar and beat for 2 minutes more or until fluffy. Add eggs and extracts, beating well after each addition.
- Stir in half the dry ingredients, then half the milk; repeat and mix until well combined.
- Stir in diced peaches and spoon batter into prepared muffin tins (they will be very full).
- Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting.
- To prepare frosting, peel and mash or puree half the peach. Beat butter and 3/4 cup powdered sugar in a large bowl with an electric mixer until smooth.
- Blend in 1 1/2 tablespoons peach puree and extract, beating for 2 minutes or until smooth and creamy. Gradually add remaining sugar, adding more peach puree if a thinner consistency is desired.
- Spread equal amounts over each cupcake. Dice remaining peach half and sprinkle over cupcakes. Garnish with mint leaves, if desired.
Per serving: 80 calories, 1g protein, 16g carbohydrate, 2g total fat, 15mg cholesterol, 85mg sodium, 0g fiber.
Peach fold up tart
Makes 1 Servings
Cook Time: 30 minutes
- 3 cup fresh California peaches, sliced (approximately 4 peaches)
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 2 tablespoon fresh lemon juice
- 2 tablespoons fresh lemon juice
- 1 sheet prepared puff pastry dough, 10 inches by 16 inches and 1/4-inch thick, thawed
- 1 tablespoon unsalted butter, cut into small pieces
- Preheat oven to 375 degrees F.
- In a bowl, combine the peaches, sugar and flour and toss to mix.
- Add the lemon juice and stir to combine.
- On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
- Place the pastry on an ungreased baking sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter. The fruit will be stacked high but will reduce in volume as it cooks.
- Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
- Dot the top of the fruit with the butter pieces.
- Bake until the pastry is puffed and golden brown, about 30 minutes. Do not undercook.
- Cut into wedges and serve hot.