Wednesday, August 21, 2013

Spiced Peach Muffins

This may be hard for ya'll to believe but this is the first year that I've been crazy about peaches. I was born and raised in Georgia so I know it is shocking. It started last year after I had a Monte Cristo sandwich with peach jelly at Duck's Cosmic Kitchen with a side of some amazing peach salad concoction. Then this year my mom made her 2nd annual blueberry-peach galette. Yum! A couple of weeks ago I bought some peaches at the Tucker Farmers Market and enjoyed eating them all by themselves. Georgia peaches are so sweet and juicy! Apparently the trick to getting them soft is to leave them in a paper bag on the counter. Wow I learn something new everyday. Any who, I came across this muffin recipe and decided to bake it up.

The muffin is a little taste of summer with a dash of fall. I did not have allspice so I substituted pumpkin pie spice. Some of you may find this strange but I love pumpkins so I was pleased with the outcome. I will suggest that you use the biggest mixing bowl you own because it is a lot of batter and a mound of peaches. Also, I was able to get 23 muffins. I had too much for 16 muffins and not enough for 24 heaping muffins. Always a bummer when that happens. So some are small and some are gigantic. Nothing wrong with that I guess.


Spiced Peach Muffins

Makes 16 muffins.

4 1/2 cups Unbleached All-Purpose Flour
1 teaspoon salt
4 1/2 teaspoons baking powder
2 cups dark brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 eggs
3/4 cup vegetable oil
1 1/4 cups milk
4 peaches, diced (not peeled)
granulated sugar

1. Preheat oven to 400ºF. Grease a 16 cup muffin tin, set aside.

2. In a large bowl combine flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon. Stir in eggs, vegetable oil and milk, then gently stir in fruit.

3. Heap the batter into cups; they’ll be very full. Sprinkle with granulated sugar. Bake for 25 to 30 minutes, or until muffins test done.

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