This recipe is adapted from a Serena Bass recipe.
I don't buy or make muffins very often because they are usually rather dry and I find them hard to choke down. I saw this recipe in a cookbook and thought it sounded really good since it used fresh peaches. The muffins turned out really yummy with lots of peach chunks. They were really moist and not all dry and crumbly.
The batter takes just a few minutes to whip up. These would be perfect to make for a special breakfast and you can have them on the table in 40 minutes. You could substitute plums or other fruit for the peaches.
2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup sugar
5 tablespoons vegetable oil
1 extra-large egg
3/4 teaspoon vanilla
1/2 teaspoon almond extract
1 cup buttermilk
1 1/2 cups peeled, chopped peaches (1/2 inch cubes)
Preheat oven to 350F. Line muffin tin with cupcake papers or oil the tin. Sift the flour, baking powder, baking soda, salt, and sugar into a large, shallow bowl. Beat the oil, egg, vanilla, almond extract, and buttermilk together in a separate bowl. Gently fold the wet ingredients and the peaches into the dry ingredients. Do not over-mix or the muffins will be tough. Spoon batter into prepared muffin tin and bake for 20-25 minutes, or until the muffins are golden brown and firm to the touch. Allow to cool for 10 minutes.
Makes 12 muffins.
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