NEITHER WOULD THESE.
Nectarine & Brown Sugar Muffins
Adapted from Huckleberry
1 cup whole wheat pastry flour (or regular)
2 tablespoons white whole-wheat flour
3 tablespoons poppy seeds
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons oat flour
1/2 cup Greek yogurt
2 tablespoons whole milk
3/4 cup olive oil
1/2 cup dark brown sugar, packed
1/4 cup granulated sugar
1 teaspoon salt
4 tablespoons butter, melted
1 tablespoon vanilla extract
1 large nectarine, chopped into small chunks
Preheat oven to 350 degrees Fahrenheit, and line a muffin tin with 12 liners.
Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry, whisking together until just combined. Fold in the nectarine chunks.
Fill the muffin cups about 2/3 full, then sprinkle with the reserved crumble. Bake for 20-25 minutes, until the muffins are browned and spring back slightly when touched. Allow muffins to cool before removing from the pan.