Peach Muffins

So last week I was down to the bare essentials in my refrigerator and pantry. I had cereal but no rice milk; I had tomato sauce but no pasta; I had cans of beans and tomatoes but nothing to eat them with; I had 2 waffles, 2 apples, condiments and baking supplies. And it didn’t look like I’d have time (or a ride) to head to the store any time soon.

So I had to improvise. I finally made the bean soup I’d had the dried beans for since Christmas (coming up soon!). And I grabbed a jar of peaches and a baking mix and tried to do my best.

I think these muffins came out pretty well. I might have used more than a half cup of peaches by accident, so the bottoms of a couple muffins were not as well-done as the tops. But overall these were good. And desperately needed.

Ingredients (yields 6 to 7 muffins)

1 1/4 cups Pamela’s Baking & Pancake Mix

1/4 cup water

1/4 cup sugar

1/2 cup diced peaches

1 tablespoon flax seed mixed with 3 tablespoons hot water

1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with holders.

2. Mix all ingredients together.

3. Spoon mixture into muffin pan, 2/3 full. Bake for 25 minutes.