Lunch: Peach Cobbler Muffins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Peach Cobbler Muffins

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cups unbleached all-purpose flour
3/4 teaspoon baking powder, preferably aluminum-free
1 teaspoon baking soda
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar
1 cup buttermilk
5 tablespoons vegetable oil
1 large egg
3/4 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 cups peeled, cubed (1/2-inch cubes) fresh or unthawed frozen peaches
Turbinado sugar for sprinkling

Instructions

Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lightly spray 12 large muffin cups with vegetable oil spray or line them with paper muffin cups. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar. In another bowl, whisk together the buttermilk, oil, egg, vanilla, and almond extract. Pour the wet ingredients over the dry ingredients and mix just until combined. Gently fold in the peaches, using as few strokes as possible; be careful not to overmix. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Sprinkle the tops with turbinado sugar. Bake for 25 to 30 minutes, until the muffins are golden brown. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes. Turn the muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in an airtight container for up to 2 days.

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