After our peach canning day Sunday I came home with a full flat. Given that they have a tendency to ripen in bunches, it soon became clear that simply eating was not going to work. I'm home this week with K, a situation that always leads to baking. Yesterday, apple-blackberry pie and blueberry bread. Today pancakes and for our peaches:
Peach-Cinnamon Muffins(the lazy way)
Note that these are not the overly sweet, cake like muffins you find out these days. If you like a sweeter, cakier muffin you can add more sugar and use just white flour.
3 T melted butter
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 t cinnamon
3 teaspoons baking powder1 egg
1 cup milk
zest of 1 lemon
2 cups peaches, chopped
Preheat oven to 400. Put muffin papers in a 12 compartment tin.
Mix together all dry ingredients in a bowl or mixer. Most recipes suggest that you then combine all wet ingredients in a separate bowl before adding them to the dry. I confess, I just added them straight to the bowl. Stir together until combined, but still somewhat lumpy. Add peaches and stir until just until mixed. Spoon into muffin tins and bake approximately 25 minutes until muffins are lightly browned.
We like to freeze these so they can be part of an easy school day breakfast.
Yesterday's pie made a great breakfast today.