Weekly Baking: Peach-berry Muffins

One of the reasons that I want to bake more is that I’m all about carbs at breakfast.  Quick carbs.  Toast and jam, muffins, scones, etc.  Oh, speaking of toast and jam – the whole-wheat molasses bread wasn’t a roaring success.  It came out very very dark and very strongly flavored.  I ate two slices the next morning, it made decent toast, except for that overwhelming molasses flavor.  I did like the texture so I think I need to try the lighter version made with honey.  I’ve edited that post to include a photo.

Last week I needed to use up some yogurt, and a handful of berries so I decided to make peach-berry muffins.  I grabbed my basic muffin recipe (from Better Home and Gardens New Cook Book) and modified it to use up the above ingredients.  I mean what else would you do with a scant quarter-cup of huckleberries (think wild blueberries) slightly past their prime and two, yes two, strawberries, plus we still had a handful of peaches from the 15 lbs we bought 2 weeks ago.

Peach-Berry Muffins
1 c all-purpose flour*
3/4 c whole wheat flour
1/3 c brown sugar*
2 t baking powder
1/4 t salt
1 beaten egg
3/4 c plain yogurt*
1/4 c oil
1/4 c berries (the strawberries were cut to be about blueberry size)
1 peach, peeled and diced

Preheat an oven to 400 F. Line 12 muffin tins with paper liners OR grease the tin. In a medium bowl whisk together the dry ingredients (the sugar counts as “dry” in this recipe). In a 2-cup liquid measuring cup beat the egg, add the yogurt and the oil (the egg should be about 1/4 cup so fill the yogurt to 1 cup and the oil to 1 1/4 cup; and hey look at that, one less bowl to wash) and beat together. Add the liquid ingredients to the dry ingredients and stir to combine, add berries and peach, stir to incorporate. Fill liners about 2/3 full. Bake for 18-20 minutes.

*the original recipe uses just all-purpose flour, white sugar and milk – I never make plain muffins. I’m always adding some sort of mix-in, and often combine flours and occasionally use another dairy for the liquid. Generally I’m successful in this tinkering. Although this time around I had a wee bit too much flour, I’m guessing to the less liquid nature of yogurt versus milk.

These muffins turned out delightful. I hope I can remember to do this with more berries next time. I might have eaten half the batch over the course of the day, which meant these muffins did not provide breakfast for the entire week. I think I need to freeze them sooner to make them last. My one downfall was that while warm the muffins did not like to separate from the liners cleanly.

Peach-Berry Muffins

Does this happen to you? Do you know why? I did notice this problem went away when I ate a cold muffin as an afternoon snack.

September 22, 2010. Tags: , , . Cooking. 2 comments.

Lemon Muffins

My aunt made a really yummy granola-like muffins for me while I was staying at her house.  The recipe came from a Cooking Light article on various baked goods.  I flipped through the magazine while there and found this recipe for Lemon-Scented Olive Oil Muffins and I thought of this yummy olive oil I recently feel in love with from TJs (about 6 or 7 dollars a bottle, dark glass bottle, used to indicate olive origin).

Frankly I didn't notice the olive oil in the muffin, but they were nice and moist (2 tablespoons of oil, 1/2 cup of sour cream they should be) without the glaze, even yummier with the glaze.  And they weren't overly sweet like some lemon baked goods.  All in all I do recommend seeing if your local public library has the January/February 2006 issue of Cooking Light to take a look (unless of course your public library has a habit of chucking magazines more than 12 months old).

Muffins

1 cup all purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream*
1 1/2 tablespoons grated lemon rind (it is about 1-2 lemons worth)
2 tablespoons extra virgin olive oil
1 1/2 tablespoons milk*
2 teaspoons fresh lemon juice
1 large egg
1 large egg white
muffin tin paper liners*

Preheat the oven to 350F, prep 9 muffins tins with liners.  Mix the dry ingredients (flour through salt) in a medium sized bowl.  Whisk together the wet ingredients (sour cream though egg white) in a small bowl.  Add the wet ingredients to the dry ingredients, stir until just moistened.  Using a 1/4 cup measuring cup (or a #24 scoop, which is 3 tablespoons according to its package) fill the muffin tins (the recipe claimed it would make 10 muffins, using the scoop I barley made 9).  Bake for 25 minutes (the muffins should barely be golden and will spring back when touched).  Let them cool then top with 1 teaspoon of glaze per muffin.

Glaze

1 cup powdered sugar
1/2 teaspoon lemon zest
3 tablespoons fresh lemon juice

Whisk everything together in a small bowl until smooth.  These quantities are what the original recipe called for but I'd recommend cutting the recipe in half or thirds (but I'd leave the lemon zest as is because can you have too much lemon zest) since I had a lot of glaze leftover.

*notes:  the original recipe called for fat-free dairy products, I used what I had on hand.  It also called for cooking spray but I used paper liners.  And speaking of paper liners, I picked up some unbleached paper muffin tin liners and my muffins don't actually stick to them as they did the pastel colored liners I used to buy.

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July 6, 2007. Tags: , , , . Thoughts. Leave a comment.