Peach muffins, cupcakes and tarts

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

Ingredients

• 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

Directions

1. Preheat oven to 350 degrees F and spray 12 muffin tins with non-stick cooking spray.
2. Combine dry ingredients in a medium bowl, reserving 1 tablespoon brown sugar; mix well and set aside.
3. Stir together cream cheese and the reserved 1 tablespoon brown sugar. When well blended, fold in 1/4 cup peaches.
4. Add milk, oil, vanilla and egg to dry ingredients, mixing just until dry ingredients are moistened.
5. Lightly stir in remaining peaches and walnuts. Spoon 3/4 of the mixture into prepared muffin tins.
6. Place a teaspoonful of the cream cheese mixture in the center of each then spoon remaining batter over the top.
7. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

All recipes: © 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

Ingredients

Cupcakes

• 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

Frosting

• 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)

Directions

1. To prepare cupcakes, preheat oven to 300 degrees F and line 36 mini muffin tins with paper wrappers; set aside.
2. Combine flour, baking powder and salt in a medium bowl.
3. Beat butter in a large bowl with an electric mixer on medium speed for 2 minutes or until smooth.
4. Gradually add sugar and beat for 2 minutes more or until fluffy. Add eggs and extracts, beating well after each addition.
5. Stir in half the dry ingredients, then half the milk; repeat and mix until well combined.
6. Stir in diced peaches and spoon batter into prepared muffin tins (they will be very full).
7. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in tins for 10 minutes, then remove and let cool completely on a wire rack before frosting.
9. 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.
10. 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.
11. 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

Ingredients

• 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

Directions

1. Preheat oven to 375 degrees F.
2. In a bowl, combine the peaches, sugar and flour and toss to mix.
3. Add the lemon juice and stir to combine.
4. On a floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick.
5. 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.
6. Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary.
7. Dot the top of the fruit with the butter pieces.
8. Bake until the pastry is puffed and golden brown, about 30 minutes. Do not undercook.
9. Cut into wedges and serve hot.

Peach recipes

• Upside-down ginger-pecan peach pie
• Peachy recipes for summer
• Grilled chicken and peaches