Here's a quick recipe for muffins that I whipped up yesterday by modifying this recipe for blueberry muffins. I was inspired to bake my own peach muffins after having a fantastic peaches and cream muffin at Starbucks on Friday. (Note: The "cream" part was simply icing piped into the middle, which you could easily add to this recipe.) In modifying my blueberry oat muffins recipe, I omitted the oats. However, I think either oats or nuts would be a yummy addition.

2.5 c all purpose flour (I used 1 c white whole wheat and 1.5 c all purpose)
2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/2 c butter, melted
1/2 c brown sugar
3/4 c granulated sugar (I used slightly less)
2 eggs (or 1 egg + 2 whites)
3/4 c milk (I used 1/4 c skim milk and 1/2 c half and half)
2 c peaches, diced (frozen or fresh)
1/2 c oatmeal (quick cooking) or nuts, if desired.
Preheat oven to 375.
Whisk together flour, salt, baking powder, and cinnamon in a small bowl.
In stand mixer or larger bowl, beat together sugars and butter until well-mixed and fluffy. Add in eggs, one at a time.
Add in half of flour mixture, then milk, then remaining flour. Scrap down bowl, as needed.
Stir in peaches and nuts/oats, if using. You may wish to mash some of the peaches.
Divide evening into muffin cups. Tap pan on counter to eliminate air bubbles.
Bake for 25-30 minutes until a tester comes out clean.
If desired, sprinkle with a couple teaspoons of sugar (larger granules, preferred) and/or cinnamon as soon as they come out of the oven.
12-18 muffins

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