Original recipe by Lori Scott
1/4 cup cold pressed canola oil (or olive oil, I’ve used both)
1/4 cup honey
1/2 teaspoon almond extract
2 1/2 cups peaches in their juice, finely chopped (I use home canned–equivalent to a 21 oz. can)
2 cups freshly ground kamut flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt.
In large mixing bowl, combine oil, honey, eggs, and almond extract. Stir to mix well.
In medium mixing bowl, combine all dry ingredients.
Add dry ingredients to wet, stir just until combined. Using ice cream scoop, or 1/4 cup measuring cup, place muffin batter into greased muffin tin (I use paper muffin liners). Bake at 350 degrees 20-25 minutes or until golden brown and a toothpick inserted into the middle comes out clean.
Let cool for 10 minutes before removing from muffin tin, then cool completely on cake rack.
Yummy, Light muffin!