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Community Corner

Mouthwatering Healthy Peach Muffins

Local peaches are the perfect addition to this healthy whole wheat muffin recipe.

July is one of my favorite months in New Jersey.

Yes, I know the heat can be intense, but with the hot temperature comes Jersey fresh fruits. I still dream of the juicy peaches from , but on a quest to go straight to the source of delicious Jersey fruits, I headed to Flemington to the Dvoor Farmers Market where local farmers bring their specialities on Sundays from 9 a.m. to 1 p.m., and Thursdays from 3 p.m. to 7 p.m.

Getting out to the farmers market was an easy drive down Route 202 to the Flemington Circle, passing through to the Route 12 Circle, where a big white barn sits with Dvoor written on the roof. It is impossible to miss the old barn, beautifully antiqued and with the many tents with vendors beneath them finding shade from the hot July sun. 

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I caught myself swaying to the banjo player as I walked around to the many vendors, which included Readington River Buffalo Farm, Sweet Valley Farm and the organic Comeback Farm, among many others.

My hands were nearly filled with fresh flowers, herbs, vegetables and eggs when I spotted dreamy orange, yellow and red marbled peaches. The vision of moist peach muffins the next morning had me digging to the bottom of the container to find peaches so ripe they would melt in your mouth.

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The peach muffins did not dissapoint and neither did the wonderful Dvoor Farmers Market, which is just a hop, skip and a jump away from Bridgewater, but its sky-high old white barn and large field makes it feel a world away.

Recipe

"Yes You Can Have Another" Peach Muffins—These whole-wheat peach muffins taste like heaven and will leave you feeling guilt free. Go ahead, have another.

Ingredients—serves six.

  • 2 cups whole wheat flour
  • 1/4 cup ground flaxseeds
  • 2 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1-1/2 cups pureed ripe peaches
  • 2/3 cup 0% greek yogurt
  • 1/4 cup agave nectar
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla

Preheat oven to 350 and lightly grease a six-serving muffin tray with butter. Combine the dry ingredients—cinnamon, baking soda, wheat flour, ground flaxseed and salt in a large bowl. Mix together. In a separate bowl, mix together the wet ingredients—vanilla, vegetable oil, agave, peaches, yogurt, eggs. Slowly stir the wet mix into the dry. Fill a six-serving muffin tray evenly. Sprinkle top with cinnamon and brown sugar if desired. Bake for 25-30 minutes.

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