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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Courtesy of the California Cling Peach Board, A favorite peach muffin great for breakfast and a lovely quick bread when you can't get your hand on fresh peaches, this one works quite well. Ingredients:
2 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup packed brown sugar |
3/4 cup butter, softened |
1 egg |
1 cup buttermilk |
1 teaspoon vanilla |
1/2 teaspoon of cinnamon |
1/2 teaspoon finely grated orange peel |
1 15 oz. can cling peach slices, drained and cut into small cubes |
1/2 cup shredded sweetened coconut |
Directions:
1. Preheat Oven: 350° F.
2. In a large bowl, combine flour, baking soda and salt.
3. In a separate bowl, blend sugar with butter until smooth and light. Whisk in egg, buttermilk, vanilla, cinnamon and orange peel.
4. Pour over dry ingredients. Add peaches and coconut; stir just until dry ingredients are moistened.
5. Spoon batter into lightly oiled or paper-lined muffin cups, filling 3/4 full.
6. Bake on center rack in preheated oven for 30 to 35 minutes or until tops are firm to the touch. Gently lift from pan and cool on a rack.
7. Tip: For a glossy look, brush each muffin, while still warm, with a little honey.
8. Storage: For freshness, keep muffins in an airtight container.
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