These are perfect to use up those Peaches and Nectarines that are beyond eye appeal for eating but still perfectly good!

I often double my Muffin Recipe and make 20 to 21 larger muffins.

1 cup Whole Wheat Flour
1 cup Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1/3 cup Sugar
3/4 teaspoon Cinnamon

1 large Egg, slightly beaten (Egg Replacer)
3/4 cup Milk (Soy Milk)
1/2 Vegetable Oil (I usually use half oil, half melted butter)
1 teaspoon Vanilla

4 – 5 Peaches or Nectarines, peeled and thickly sliced

Streusel Topping
1 cup Brown Sugar, packed
1/2 cup Flour
1/2 cup Butter, slightly softened

Preheat oven to 400F.
Line muffin tin with paper liners; set aside.

Prepare Streusel Topping:
Combine brown sugar and flour together in small mixing bowl.
Cut butter into cubes and toss into the flour mixture.
Rub together until crumbly.

* I make a large amount of Streusel Topping from time to time and keep it handily stored in a Tupperware Round #3 Modular Mate in the fridge.

In large mixing bowl combine flour, baking powder, sugar, salt and cinnamon.
Add prepared fruit and toss to coat with flour; make a well in the centre and set aside.
In large pyrex measuring cup melt some butter, add enough oil to measure 1/2 cup; add milk (soy milk), vanilla and egg (egg replacer).
Stir with fork to combine.
Add liquid ingredients all at once to dry ingredients and stir just until moistened.
Use a 5ounce Pampered Chef scoop to fill each prepared muffin cup.
Top with a scant teaspoon of Streusel Topping.

Bake in preheated 400F oven for 10 minutes, rotate pan(s) and bake for another 10 minutes or until golden brown and pick in centre comes out clean.

Remove from oven and cool in pan(s) on wire rack for 10 minutes.
Turn out and cool completely.
Store in airtight container for 2 – 3 days.

Yield: 12 Muffins

When you have just too many over ripe bananas and you are tired of making Banana Bread these are a wonderful treat for snacking.

1 1/2 cups Flour
2 teaspoons Baking Powder
pinch of Salt
3/4 cup Brown Sugar, firmly packed

1/2 cup smooth Peanut Butter
1 cup ripe Bananas, mashed (2 -4 depending on size)
2 Eggs (Egg Replacer)
3/4 cup Milk (Soy Milk)
1 teaspoon Vanilla

1/4 cup Strawberry Jam
1/4 cup Streusel Topping

Streusel Topping
1 cup Brown Sugar, packed
1/2 cup Flour
1/2 cup Butter, slightly softened

Prepare Streusel Topping:

Combine brown sugar and flour together in small mixing bowl.
Cut butter into cubes and toss into the flour mixture.
Rub together until crumbly.

Preheat oven to 375F.
Line 12 muffin cups with paper liners.

In large mixing bowl combine flour, baking powder, salt and brown sugar.
In large (Tupperware Measure and Mix works well for this) measuring cup mash bananas to measure 1 cup. Stir in 3/4 cup milk.
Whisk in eggs.
Stir in 1/2 cup peanut butter, stirring until well combined and no clumps of peanut butter remain.
Pour the liquid ingredients, all at once, into the dry ingredients and stir just until combines. Batter will be lumpy.

Fill the bottoms of prepared muffin cups using a 3 ounce Pampered Chef scoop.
Use a small teaspoon to add a scant amount of jam to each muffin cup.
Scoop an almost full 3 ounce scoop over the jam.
Top with a scant teaspoon of Streusel Topping.

Bake in preheated oven for 10 minutes, rotate pan and continue baking for another 10 minutes or until lightly browned.
Remove from oven to cool in the pan on a wire rack for 10 minutes.
Turn out onto wire racks to cool completely.
Store an airtight container.

Yield: 12 muffins

These are perfect to use up those Peaches and Nectarines that are beyond eye appeal for eating but still perfectly good!

I often double my Muffin Recipe and make 20 to 21 larger muffins.

1 cup Whole Wheat Flour
1 cup Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1/3 cup Sugar
3/4 teaspoon Cinnamon

1 large Egg, slightly beaten (Egg Replacer)
3/4 cup Milk (Soy Milk)
1/2 Vegetable Oil (I usually use half oil, half melted butter)
1 teaspoon Vanilla

4 – 5 Peaches or Nectarines, peeled and thickly sliced

Streusel Topping
1 cup Brown Sugar, packed
1/2 cup Flour
1/2 cup Butter, slightly softened

Preheat oven to 400F.
Line muffin tin with paper liners; set aside.

Prepare Streusel Topping:
Combine brown sugar and flour together in small mixing bowl.
Cut butter into cubes and toss into the flour mixture.
Rub together until crumbly.

* I make a large amount of Streusel Topping from time to time and keep it handily stored in a Tupperware Round #3 Modular Mate in the fridge.

In large mixing bowl combine flour, baking powder, sugar, salt and cinnamon.
Add prepared fruit and toss to coat with flour; make a well in the centre and set aside.
In large pyrex measuring cup melt some butter, add enough oil to measure 1/2 cup; add milk (soy milk), vanilla and egg (egg replacer).
Stir with fork to combine.
Add liquid ingredients all at once to dry ingredients and stir just until moistened.
Use a 5ounce Pampered Chef scoop to fill each prepared muffin cup.
Top with a scant teaspoon of Streusel Topping.

Bake in preheated 400F oven for 10 minutes, rotate pan(s) and bake for another 10 minutes or until golden brown and pick in centre comes out clean.

Remove from oven and cool in pan(s) on wire rack for 10 minutes.
Turn out and cool completely.
Store in airtight container for 2 – 3 days.

Yield: 12 Muffins