Archive for July, 2010

Yummy Peach Muffins

July 23, 2010

We recently vacationed in Washington, D.C. with side trips to Chincoteague Island and Gettysburg. Driving back home along some beautiful country roads in western Pennsylvania (something we were content to do one hour into our trip, but soon after hit the interstate), we kept coming upon fruit stand after fruit stand. Finally we stopped at one and bought a half bushel of peaches, along with tomatoes, cherries, and plums. We carefully placed all of the produce on ten days worth of luggage, a bag of dirty clothes, and several wayward items and began the ten-hour trip home. Occasionally, we reached behind the back seat and grabbed a handful of cherries or a peach; all were fresh AND delicious. When we got home that night, a bowl of cereal and lots of fresh fruit were all we needed before dropping into our comfy beds.

The next morning, I woke up early and mixed up a batch of peach muffins using a recipe we have pieced together based on our tastes and a desire to eat a bit more healthy. The recipe goes together quickly and pairs up nicely with fresh fruit for breakfast or a salad for lunch (if the muffins last that long!).

Yummy Peach Muffins

2 cups flour

1/3 cup sugar

2-1/2 teaspoons baking powder, preferably aluminum free

1 teaspoon cinnamon

1/2 teaspoon salt

2 large eggs

3 tablespoons butter, melted and cooled for 5 to 10 minutes

3 tablespoons unsweetened apple sauce

1 cup milk

2 peaches, peeled and coarsely chopped

  1. Preheat oven to 375 degrees Fahrenheit. Grease muffin tins.
  2. Melt the butter and set aside while you are mixing up the rest of the batter.
  3. Peel and chop the peaches. I peel the peach and then section it with a paring knife by making 7 to 8 vertical cuts around the peach from the top to the bottom and cutting all the way into the pit. The slices will almost drop off the pit, although you may have to help the first one off a bit. Then chop the slices into pieces, about 1/2 inches.
  4. Combine the flour, sugar, baking powder, cinnamon, and salt in a medium size bowl.
  5. In another bowl, using a whisk or fork, combine the eggs, apple sauce, and milk until blended. Make a well in the dry ingredients and pour this liquid in along with the melted butter. (I pour the butter around the well, so that if it is still too warm, it won’t curdle the milk.) ¬†Stir just until the dry ingredients are incorporated into the liquid ingredients; the batter will be slightly lumpy. ¬†Gently fold in the peaches.
  6. Spoon the batter into the muffin cups and bake about 20 to 25 minutes till done – muffins should be golden and should spring back when you press on them.

Makes 11 to 12 regular size muffins or 6 large.

Happy eating!

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