Hello, fellow cannabis lovers!
Today, I want to share a delicious recipe for vegan peach cobbler muffins with a brown sugar-oat streusel. I first made these in South Dakota, and goodness, they’re a crowd pleaser.
Baked goods, in general, are very easy to make infused. All you need to do is swap a portion of the coconut oil or butter for a portion of the infused variety.
A typical dosage is 5-10 mg. So, if you made canna butter or canna coconut oil that is 120 mg per Tablespoon, you’ll use 1 Tbsp in this recipe and each muffin will be dosed about 10 mg. Soon, I’ll upload a post explaining how to estimate the dose of a batch when making cannabis butter.
For this recipe, I will suggest using 1 Tbsp of canna coconut oil but feel free to play around.
For those who are following our journey, I’ll provide an update.
About five months ago, Aaron and I moved to Las Vegas to get involved in the cannabis industry. I work online, so it wasn’t too much of a gamble. Fortunately, Aaron got a job with Reef Dispensaries (the fastest growing dispensary in the state).
After spending almost 90 days in sales as a budtender, he is now in cultivation, trimming. His goal is to get moved to growing soon. Because of Nevada law, we can’t grow at home, as it is within 25 miles of a dispensary.
However, mid-year next year, we will be moving again. The details haven’t exactly been worked out, but we don’t think we’ll be staying in Las Vegas, Nevada. Perhaps Colorado will be where we found the first part of our business…
For now, please enjoy this delectable, healthy recipe that is infused.
Peach Cobbler Muffins w/ Toasted Oat Brown-Sugar Streusel [Vegan]
Serving Size: 12
Preparation Time: 40 Minutes
- 4 Tbsp coconut oil, melted
- 1 Tbsp cannabis coconut oil, room temperature
- ⅔ cup coconut or almond milk, room temp
- 1 flax egg (1 tbsp ground flax seed, 3 Tbsp water) or 1 egg
- ½ teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup granulated coconut palm sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups peaches, diced
- ¼ cup all-purpose flour
- ⅓ cup rolled oats
- 1 tablespoon granulated coconut palm sugar
- 3 tablespoons light or dark brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons coconut oil
- Preheat oven to 350 degrees and line or grease 12 regular size muffin tins.
- Blanch the peaches by filling a medium-size saucepan with water and bring to a boil. Once boiling, reduce heat to medium/high and blanch peaches for ~1 min. Work in 2-3 batches, blanching 2-3 peaches at a time, so you don’t overfill the pan. Remove peaches and let cool for ~5 minutes, or until cool enough to handle.
- Peel the peaches either using a paring knife, or using your hands depending on how easy the peel is coming off. Remove pits and dice into bite-size pieces, or approximately ½ inch. Set aside.
- Make streusel by combining ¼ cup flour, ⅓ cup rolled oats, 1 tablespoon granulated coconut palm sugar, 3 tablespoons light or dark brown sugar, ½ teaspoon ground cinnamon, pinch of salt, and 2 tablespoons coconut oil in a small bowl. Mix until coconut oil is incorporated fully, and small clumps form. Set aside.
- Make muffin batter by combining 4 tablespoons coconut oil (melted), 1 tablespoon cannabis coconut oil (room temperature), ⅔ cup coconut or almond milk (warmed to room temp), 1 large egg (warmed to room temp) or flax egg (that has set for 5 minutes), and ½ teaspoon vanilla extract in a small bowl. Set aside.
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup granulated coconut palm sugar, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Whisk together.
- Add the coconut oil and coconut milk mixture to the flour mixture and mix until just combined. Don’t overmix.
- Fold in 1 ½ cups peaches until just combined. Set aside remaining ½ cup of peaches to place on the top of each muffin.
- Fill each muffin tin with ¼ cup of batter, and place 2-3 peach pieces on each muffin. Then top each muffin with 1 tablespoon streusel.
- Bake at 350 degrees for 15-20 minutes, or until a toothpick comes out clean. Let cool in muffin tins for ~10 minutes, then remove and let cool completely on a cooling rack.
There ya go! I hope you enjoy this recipe, lil’ stoners.
Until next time,