Mmm, muffins...

[a_t_rain]

I had some leftover peaches from the farmer's market that were about to go bad, so I made these (in lieu of prepping for Monday's classes, natch). I recommend them.

Peach Nut Muffins

Preheat oven to 400 F (approx. 200 C, I think?)

Peel and chop peaches -- about two cups or so, ideally.

Mix wet and dry ingredients in separate bowls:

3 cups flour
3/4 cup brown sugar
3/4 cup white sugar
1 tbsp. cinnamon
1 tsp. soda
1/2 tsp. salt

3 eggs
1 1/4 cup vegetable oil
1/2 cup milk
peaches
1 cup walnuts (optional, but what recipe isn't improved by nuts?)

Make a well in the middle of the flour mixture, pour in the egg/peach/nut mixture. Stir together, spoon into muffin cups, bake about 25 minutes.

Makes about two dozen muffins, and they are sooo good. I want to try this with other kinds of fruit, as well.

Comments

[wildmagelet.livejournal.com]

what recipe isn't improved by nuts?

Unless you're allergic to them, of course. :) Aside from the nuts, it sounds really good!

If you have any peaches left over, this cake is great with them instead of (or in addition to!) raspberries. I made it for our family dinner last night (swapping in applesauce for half of the oil and drizzling icing made from icing/confectioners sugar, lemon zest, lemon juice and a little hot water over the top).

[a-t-rain.livejournal.com]

Thanks. When you get peaches from the farmer's market, you get a LOT of them, so I think I will have much use for peach recipes...

[anna-in-the-sky.livejournal.com]

Sounds delicious, so thanks! I'll try that sometime soon.

[phantomcranefly.livejournal.com]

Ooh, that sounds lovely! If you're collecting peach recipes, I have a really good wheat-free one that would probably work with ordinary flour just as well.


Mix together in blender or mixing bowl:

2 cups milk
2 tbsp butter or margarine
1 cup rice flour
4 eggs
(If you make it with coconut instead of peaches, add 1 cup shredded coconut once mixture is smooth.)

Butter a 9-inch pie dish and arrange 1 cup sliced peaches (or apples) on the bottom. Pour the batter over the fruit. (At this point, it's a good idea to have a second pie dish out in case you have too much batter, and pay attention as you pour so it doesn't overflow the pie dish and make a mess like I did.)

Bake at 350 degrees for 35 minutes. Cool and slice like pie.

The peaches float up to the top through the batter, which separates out into a crust and a custardy filling. It makes a good dessert or breakfast, and can be served warm or cold.

[a-t-rain.livejournal.com]

Thanks! I'm sure I will probably get more peaches from the farmer's market, so it's good to have more ideas.