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Dehydrated Recipes

Raspberry-Peach Muffins | Commercial Dehydrators

Sweet and moist muffins perfect for breakfast on the go or a great snack.

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Machine recommendation
Servings Icon
Serves
Makes 18 muffins
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1/2 cup chopped dehydrated sliced peaches
  • 1 cup boiling water
  • 1 cup milk
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 2 & 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup dehydrated raspberries
  • 2 tablespoons crushed walnuts
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Place liners in a regular-size muffin pan.
  2. In a small heatproof bowl, combine the dehydrated peaches and boiling water, cover, and let sit for 10 minutes to rehydrate. Drain off any remaining water.
  3. In large bowl, whisk the milk, butter, brown sugar, and egg together until smooth. Add the flour and baking powder and stir just until combined (don't overmix or your muffins will be tough). Gently fold in the peaches, dehydrated raspberries, and walnuts and let the batter sit for 5 minutes.
  4. Ladle the batter into the liners, filling them no more than three-quarters of the way full. Bake until the tops are golden brown and spring back when touched, about 20 minutes.
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Machine recommendation
Servings Icon
Serves
Makes 18 muffins
Prep time
Prep time
10 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1/2 cup chopped dehydrated sliced peaches
  • 1 cup boiling water
  • 1 cup milk
  • 1/2 cup (1 stick) butter, melted
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg
  • 2 & 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup dehydrated raspberries
  • 2 tablespoons crushed walnuts
Ingredients
macros
Instructions
  1. Preheat the oven to 350°F. Place liners in a regular-size muffin pan.
  2. In a small heatproof bowl, combine the dehydrated peaches and boiling water, cover, and let sit for 10 minutes to rehydrate. Drain off any remaining water.
  3. In large bowl, whisk the milk, butter, brown sugar, and egg together until smooth. Add the flour and baking powder and stir just until combined (don't overmix or your muffins will be tough). Gently fold in the peaches, dehydrated raspberries, and walnuts and let the batter sit for 5 minutes.
  4. Ladle the batter into the liners, filling them no more than three-quarters of the way full. Bake until the tops are golden brown and spring back when touched, about 20 minutes.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/