Sunday, September 8, 2013

Pretty Peach Muffins

If you've read the post about the salsa, you know the background on my insider advantage on the peaches, and why I can't bake a pie in August.  If not, you can read the full story here:

Next to step up to the plate was a muffin recipe that I Googled and tweaked. It was easy enough for my 5 year old to do most of the measuring and mixing on her own, while I snacked on the salsa and sipped some summer wine. 

Here's what you need to make about 16 muffins:

  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 3 eggs, lightly beaten
  • 2 cups white sugar
  • 2 cups peeled, pitted, and chopped peaches
  • ¼ tsp almond extract

Preheat the oven to 400 degrees.  Grease or spray a muffin pan. 
In one bowl combine the dry ingredients, in a separate bowl mix the oil, eggs, sugar and extract. Stir the wet mixture into the dry ingredients, and then gently fold in the peaches.  Spoon evenly into muffin tins, and bake for about 25 minutes or until a toothpick inserted into the center comes out clean.  Cool for 10 minutes in the pan before turning out onto a cooling rack to cool completely.

Eat, repeat, share, enjoy! 
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