WAKR RecipesRecipes from
Chef Bev Shaffer “cooking”
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- Fresh Peach Muffins
- Ingredients:
- 4 Tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 3/4 cup whole milk
- 1 large egg
- 1 3/4 cups plus 1 Tablespoon unbleached, all-purpose flour, divided use
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh peach pieces, peeled
Heat oven to 400°F. Butter 12 muffin cups. Beat the butter with the sugar in a large bowl until well blended. Pour in the milk, add the egg, and beat until smooth.
Sift the 1 3/4 cup flour with the baking powder and salt onto a piece of parchment. Add the dry ingredients to the wet mixture and mix just until moistened.
Toss the peaches with the remaining Tablespoon of flour in a large bowl and fold into the batter. Fill the muffin tins halfway with the batter. Bake for 15 minutes or until lightly browned on top. Cool in the pan for 5 minutes, then run a thin knife blade around each muffin. Lift slightly on one side and tilt gently to remove from the tin. Cool briefly on a wire rack. Serve warm.
