I haven't posted a recipe for a long time, but the peach muffins that I made from what we happened to have in the house today are so great that I just had to share the recipe.
Yield: twelve amazing muffins
Preheat oven to 375 F, line a muffin tin with muffin cups.
Mix
1 cup whole wheat flour
1 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Blend together
1 stick (8 Tablespoons) unsalted butter, softened to room temperature
1 cup cane sugar
Add
1 egg
1/2 cup nonfat Greek yogurt
2 cups smashed up and thawed peaches that had been frozen with their skins on
Stir the flour mixture into the wet mixture. Spoon into the muffin tin, and bake for 25 minutes. Take the muffins out of the tin, and let them cool a bit before eating.
(I could have used a little less butter, I guess. But then they probaby wouldn't be quite as delicious.)
Michael hasn't tried one yet. But I know he will want to link to this post. Welcome Orange Crate Art readers (and future muffin eaters).
1 comment:
Thanks for this, Elaine! I just recently got a peck of freestone peaches, which also need some attention. Saw a recipe a few days ago for a melon and peach salad; another thing I want to try (has a white wine and honey dressing.)
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