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Wednesday, May 5, 2010

Fresh Peach Muffins

My friend Lauren was incredibly sweet and helped Ryan and I out transportation-wise recently when our car was in the shop. Though I know Lauren does it without anything expected in return, I wanted to show our appreciation and offered to make her something. She insisted she wasn't picky and so with my abundance of peaches from the Farmers Market, I decided to make her some peach muffins. Do peach muffins scream THANK YOU? I hope so. If not, I know Lauren's reading and so once again, THANK YOU!

I hadn't made muffins in awhile and was surprised by how thick this batter was. I made twelve large muffins from the batter, though I could've easily stretched it out to make smaller, or even mini, muffins. However, they looked so pretty popping out of my muffin tin! And, according to Lauren, they didn't taste too bad either ;)

Fresh Peach Muffins
recipe adapted from Group Recipes

-1 1/2 cups brown sugar
-2/3 cup oil
-1 egg
-1 cup sour cream
-1 tsp salt
-1 tsp vanilla extract
-1 tsp baking soda
-2 1/2 cups all-purpose flour (I used 1/2 cup whole wheat and 2 cups all-purpose)
-2 cups fresh peaches, peeled & chopped
-cinnamon sugar, for sprinking atop muffins (optional)

1. In a mixing bowl, combine brown sugar, oil, and egg.
2. Add sour cream, salt, vanilla, and baking soda to the bowl, mixing to combine.
3. Slowly blend in flour; do not over-mix. Fold in peaches.
4. Pour batter into greased muffin cups and sprinkle with cinnamon sugar.
5. Bake at 325F for 30 minutes.