Tuesday, March 12, 2013

Peaches & Cream Muffins

We've had a lot of rain and gray days lately.  I've been needing a taste of summer and peaches speak of warm weather to me.  I'm sure this recipe would be even better with fresh peaches, but the canned ones will work for now.  The muffins are more like a scone - low sugar, high butter - almost like a shortcake with peaches, but not as dense.  Definitely yummy.  A dollop of whipped cream would be appropriate!

taken from More Tastes of Genesee Home by Lorraine Hanson

2 cups flour
3 tsp baking powder
1 tsp salt
1 cup unsalted butter, melted
1 cup sour cream or plain greek yogurt
1/4 cup sugar
1 tsp vanilla
1 15-oz. can sliced peaches, drained and chopped in 1/4" bits
Preheat the oven to 350.  Prepare a 12 cup muffin tin with spray or paper liners.

In a large bowl, whisk together the flour, baking powder, salt, butter, sour cream, sugar and vanilla.  Then gently fold in the peaches.

Divide the batter evenly among the prepared muffin cups.  They don't rise much, so don't be afraid to fill 'em up.  Bake for 30-35 minutes or until golden and toothpick inserted comes out clean.  Let muffins cool in the pan for 10 minutes.  Either serve warm or transfer to a wire rack and let cool completely before storing in an airtight container.

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