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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These muffins are a great use for peaches that have passed their prime for fresh eating, or for canned peaches if fresh aren’t in season. Gorgeous presentation and great for breakfast or a quick snack. Ingredients:
1 cup flour |
3/4 cup whole-wheat flour |
1/4 tsp salt |
1/3 cup sugar |
1/2 tsp cloves |
2 tsp baking powder |
2 eggs |
1/4 cup milk |
1/4 cup sour cream |
2 tbsp melted butter (or canola oil) |
1/2 cup cranberries (fresh or frozen, do not thaw) |
2 large peaches, peeled and chopped or 1 large can peaches in water, chopped |
2 tsp grated orange rind |
Directions:
1. Preheat oven to 350F. Line 12 muffin tins.
2. Mix flours, salt, sugar, cloves and baking powder in a large bowl.
3. Separately, beat eggs until frothy.
4. Add milk, sour cream and melted butter.
5. Gradually fold the wet ingredients into the flour mixture and stir gently.
6. Add cranberries, peach pieces and orange rind before batter is fully mixed, fold in.
7. Bake 20-25 minutes, or until tests done.
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