PEACH MUFFINS
In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.
Provided by FBGMOMOF4
Categories Bread Quick Bread Recipes Muffin Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
- In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
- Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.3 g, Cholesterol 34.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 238.3 mg, Sugar 26.1 g
RASPBERRY PEACH MUFFINS
Just another muffin creation for the muffin and cupcake love event. I hope you enjoy these fruity muffins!
Provided by CulinaryExplorer
Categories Quick Breads
Time 40m
Yield 18-20 serving(s)
Number Of Ingredients 11
Steps:
- In bowl cream together sugar and butter until fluffy.
- Add in eggs one at a time and mix well after each.
- Blend in vanilla, baking powder, and salt.
- Fold in 1 cup of the flour and then 1/4 cup of the half and half. Repeat using the rest of the flour and half and half.
- Toss the fruit in a bit of flour to coat them so they don't sink to bottom of batter and fold in gently.
- Spoon into greased muffin cups (between 18-20) and bake at 375°F 20-30 minutes.
Nutrition Facts : Calories 166, Fat 5.9, SaturatedFat 3.5, Cholesterol 34.6, Sodium 136.7, Carbohydrate 26.2, Fiber 1, Sugar 14.5, Protein 2.5
RASPBERRY PEACH BUTTER
Make and share this Raspberry Peach Butter recipe from Food.com.
Provided by Diana Adcock
Categories Raspberries
Time 1h40m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Place peaches and raspberries in a blender or food processor and pulse until smooth-ish.
- Pour into a medium stainless steal or enamel pot with the remaining ingredients.
- Bring to a boil over medium heat, stirring frequently.
- As the mixture thickens be prepared to stir constantly to prevent scorching.
- After about 1 1/2 hours test butter on a frozen plate.
- If no watery ring appears fill two 1/2 pint jars and 1 small jar, leaving 1/4 inch head space.
- Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
Nutrition Facts : Calories 340.9, Fat 1, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 85.8, Fiber 7.8, Sugar 77.7, Protein 2.6
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
BLUEBERRY PEACH MUFFINS
My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!
Provided by Christine
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter.
- Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 34.3 g, Cholesterol 55.2 mg, Fat 8.7 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 5.1 g, Sodium 136.2 mg, Sugar 15.7 g
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