My Boy Builds Coffins- Florence and the Machine

These look totally awesome.  I'm trying out her "Ridiculously Easy Curried Chickpeas and Quinoa" tonight.
When peaches start coming into season, I'm totally gonna try these.

Sugar-Free (or Not) Peach and Vanilla Muffins

1 tablespoon agave nectar (or sugar, optional) 2 large peaches (about 2 cups, chopped) 1 1/2 teaspoon ground flaxseed 2 tablespoons warm water 1 vanilla bean, split and scraped 2 teaspoons vanilla extract 2 teaspoons lemon juice 1 1/4 cups unsweetened soymilk or other non-dairy milk 2 cups white whole wheat flour (or gluten-free baking mix) 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup stevia baking sugar substitute or sugar 2 tablespoons chopped almonds, optional

Preheat oven to 400F. Arrange 16 silicone muffin liners on a baking sheet or oil a regular-sized muffin pan and a few extra muffin-sized ramekins. (Note: Fat-free muffins stick to paper liners so avoid them.) Peel the peaches (if they are very ripe, the skin may easily peel off; if not, dip them in boiling water for 30 seconds and allow to cool before peeling) and remove the pit. Chop into 1/2-inch pieces. Mix with agave nectar (optional) and set aside. In a medium mixing bowl, mix the ground flax seed with the warm water. Slit the vanilla bean open and scrape the seeds from the middle with the back of a knife. Whisk the seeds into the flax mixture and save the vanilla bean for another use. (Try storing it in sugar to make vanilla sugar.) Add the vanilla extract, lemon juice, and soymilk to the flax mixture and whisk well to combine. In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar or substitute. Mix well. Add the liquid ingredients and stir just until combined; batter will be thick. Fold in the peaches, making sure they are distributed throughout the batter. Fill each muffin cup to within 1/2-inch of the top. Smooth the top of each muffin and, if desired, sprinkle with chopped almonds. Bake until a toothpick comes out clean, about 15-20 minutes. Allow to cool before serving.

Servings: 16 Yield: 16-18 muffins

Nutrition Facts Nutrition (per serving, with almonds): 79 calories, 10 calories from fat, 1.2g total fat, 0mg cholesterol, 180.8mg sodium, 133.8mg potassium, 16.3g carbohydrates, 4.1g fiber, 1.4g sugar, 3.2g protein, 0.9 points.  With sugar, 95 calories, 19.5g carbohydrates, 2.6g fiber, 0.9 points.  If not using almonds, subtract 5 calories and 1/2 gram fat per muffin.

Source Author: Susan Voisin Source: FatFree Vegan Kitchen Web Page: http://blog.fatfreevegan.com/2009/08/sugar-free-or-not-peach-and-vanilla.html Copyright: Susan Voisin 2009. All rights reserved. Please do not repost recipes or photos without permission.