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You are here: Home / Uncategorized / Farm Fresh Peach Muffins

Farm Fresh Peach Muffins

August 22, 2011 by Alison

A sweet and delicious way to preserve the delectable peach flavors of summer. Make a large batch and freeze them for the fall and winter.

Recipe source:

cooking with friends kitchen

Ingredients

For the batter:
1/3 cup 2% milk
6 tablespoons melted salted butter
1 teaspoon vanilla extract
1 egg, lightly beaten
1 ½ cups unbleached white flour
¾ cup sugar
1 ½ teaspoons baking powder
2 large peaches, peeled and diced into small pieces

For the topping:
3 tablespoons salted butter
½ cup flour
4 tablespoons sugar
1 teaspoon cinnamon

Directions

Pre-heat the oven to 375 degrees. Prepare the mini muffin pan by spraying with baking spray. Or, you can use mini cupcake liners which will hold the muffins together better. To make the batter, whisk together the milk, melted butter, vanilla and egg. Set aside. In another bowl, stir the flour, sugar and baking powder together. Pour the wet ingredients into the dry and mix with a wooden spoon. Fold the diced peaches into the batter.

In a small bowl, mix together the flour, sugar, butter and cinnamon with your fingers to form the crumble topping.

Distribute the batter among the baking tins and sprinkle a generous amount of crumble topping on each. Bake for 15 minutes on the center rack in the oven. Gently lift the muffins out of the pan and cool on a rack. Repeat until all batter is used.

To freeze the muffins, cool completely and then transfer to an airtight container. Lay wax paper between the layers. For extra protection, wrap the container with aluminum foil.

Serves

Makes 48 mini muffins

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Comments

  1. Paul says

    October 22, 2009 at 11:40 pm

    It’s a good idea to gather your friends and family and cook together. Texas Bankruptcy Lawyers

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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