Thursday, April 17, 2014

Sweet Peach Muffins

Jana here with a great Summer muffin to try!  I have frozen peaches that I prepared when they were in season last year. I thaw those, and use them in this recipe. But you can use canned peaches, or fresh as well! Using the amount of ingredients I have listed below, this will make about 18 muffins. I like to make a big batch like this, and then put them all in the freezer. It's a great way to pull out the number you need each morning, and not have any muffins go bad. I found inspiration for this recipe here.

Sweet Peach Muffins

3 cups all purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup vegetable oil
2 large eggs, lightly beaten
1 cup milk
2 teaspoons vanilla extract
2 - 2 1/2 cups peaches, peeled and diced (with most of the juice drained)

1. Preheat oven to 400 degrees. Prepare muffin tins by spraying with oil or spreading a thin layer of butter.

2. In a large bowl, mix the flour, sugar, baking powder, ginger, cinnamon, and salt until well blended.

3. In a separate bowl, combine the oil, eggs, milk, and vanilla extract.  Add the wet ingredients to the dry, and stir until combined. Fold in the peaches.

4. Divide the batter between 18 muffin tins. Bake for 15-20 minutes, or until tops are golden brown, and a toothpick inserted comes out without batter.


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