When the autumn breeze makes weekend morning chilly and bright, I love to put out a wide assortment of warm muffins with coffee, tea and juice and give myself a few hours to nibble and enjoy the splendid colors of the turning leaves. It's also a great excuse to enjoy a wide variety of fruit in all of those muffins.
This month's recipe uses peaches. I love the ones that we get from Idaho in September. I'll eat as many as I can manage while they're fresh, but I also make these muffins and squirrel away a few in the freezer as well. They are a great way to start a morning.
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Peaches and Cream Muffins
- 2 eggs
- 1 c. sour cream
- 1/2 c. canola oil
- 3 c. flour
- 1 c. sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 1 c. chopped fresh or frozen peaches, thawed
Preheat the oven to 400 degrees. Lightly spray 24 paper-lined muffins cups with cooking spray. Set aside.
In a bowl, beat the eggs; add the sour cream and oil. Combine the flour, sugar, baking powder and salt; stir the flour mixture into the egg mixture just until moistened. Carefully stir in the peaches.
Fill the prepared muffin cups two-thirds full. Bake for 20-25 minutes. Cool for 5 minutes before removing from the pan to a wire rack.
- Yields: 24 muffins
- Preparation Time: 40 minutes