1. Preheat oven to 180oC (350oF). Place rack in the centre of oven. 
2. In a large bowl, crush peaches into a chunky purée using a masher.
3. Whisk in eggs and then incorporate milk, syrup, oil, and vanilla.
4. In a separate bowl, mix flakes, flour, baking powder, cinnamon, and nutmeg. 
5. Incorporate dry ingredients into liquid ingredients until well mixed. For moister muffins, let batter sit for 10 minutes (optional).
6. Add maple sugar flakes and stir just enough to spread throughout batter. 
7. Divide batter into a 12-muffin tray lined with muffin papers.
8. Bake 25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.  
9. Cool muffins to room temperature and then transfer to an airtight container. Muffins will keep 1 week in the refrigerator and 2 months in the freezer. 

Good idea

Maple sugar and maple syrup give recipes a unique flavour. If you ’re looking for a more economical solution, however, replace the maple sugar with brown sugar, and the maple syrup with the syrup drained from the tinned peaches. Whenever you find a recipe too expensive, try adapting it instead of going without.

Recipe from Les lunchs de Geneviève recipe book by Geneviève O ’Gleman, nutritionist (éditions La Semaine, 2012) www.lunchsante.ca

Photo credit: Sophie Carrière