If not, well, you know me right? I can be “The Muffin Top Woman”.
I like muffins. I like anything that can be made in a muffin pan. In other words, cupcakes, mini pound cakes, muffins, pot pies, Hershey’s chocolate nuggets (WHAT!? If I take some, unwrap them and put them in a muffin tin before eating them, it counts!), Baileys Irish Cream (it falls under the same heading as above), steaks, french fries….
Betcha didn’t know muffin tins were so versatile huh? Stick with me kid… I’ll train you right 😀
I decided to nix the High tea theme for now. I just kept thinking to myself that while baked goods are wonderful any time of the year, a high tea theme that involved turning ones oven on for hours at a time and suffering heat stroke was more suited for cooler weather. Since it is close to 90 here today, that doesn’t really fall under the cooler weather unless you normally live on Mercury. But I will definitely get back to it when Autumn gets here.
In the meantime, here is a very Spring/Summer type of muffin. With fresh Blueberries and fresh Peaches in it, it is a perfect way to enjoy those fruits you bought 10 quarts of because they were on sale. Or is it just me that does that and then wonders what I was thinking? As I look downstairs to the 60 ears of corn I bought yesterday with the ambitious notion of cutting them off the ear and freezing them, I have the feeling that yes, I AM the only doofus wasting nice weather by being inside preparing corn for freezing 😛
This makes a LOT of muffins. I got 24 regular size and 4 large from it. So it’s perfect for potlucks or sharing or freezing.
BLUEBERRY PEACH MUFFINS
- 4 peaches, peeled and chopped
- 1 pint blueberries
- 4 cups all purpose flour
- 2 cups sugar
- 1 teaspoon cinnamon
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup oil
- 1 stick butter, melted
- 1 6 ounce container peach yogurt
- 1/4 cup peach (could sub Apricot) preserves
- 1 1/4 cups milk
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- Preheat the oven to 350 degrees. Prepare 36 regular sized muffin pans (If you don’t have three pans, just do it in batches.) or 24 regular sized and four large ones. Peel and chop your peaches. Easiest way to peel peaches is to put them in a pot of boiling water for a minute or two then dump them into a bowl of ice water. The peel should slip right off then.
- Combine the flour, sugar, cinnamon, baking powder and salt in a large bowl. Add the rest of the ingredients except for the peaches and blueberries and stir just until combined.
- Fold in the fruit. Don’t over stir.
- Bake at 350 for 22 to 27 minutes or until tops are golden brown and they are firm to the touch in the center.
- Cool for a few minutes in the pan on a wire rack then take them out and finish cooling them on the rack.
