Peach Muffins

When fruit is in season I tend to buy in large quantities and put some away in the freezer, which is what I did this past summer with peaches.  The problem is, I don’t have a large freezer.  I have two refrigerators, one in the kitchen and one in the garage.  Both refrigerators have an upper part for frozen items, but  the area is not large enough when you want to put fresh produce away.  I found myself stuffing things back in the garage freezer when they “almost”  fall out.  It’s not that it’s loaded with lots and lots of meats, the garage fridge is mainly for things I put away, like soups, broths, cake pops and so forth.

 Anyway, this past summer I put away a dozen or more zip lock bags of peaches.  I was looking in the fridge recently when one frozen peach bag fell out of the freezer and hit my foot, Ouch!!! I said it’s time to clean out the freezer and use up what I have in there.  Needless to say, some of the peaches were the first to go.  I was wanting a peach type cupcake or muffin and I didn’t have one in my recipe collection so I decided to google peach recipes, then realized my internet connection was down! grrrrrr  I then started looking through my cookbooks and most of the recipes were for peach pie, or peach cobbler, or peach jam.  I decided to go to the cookbook “The Basic and More Cookbook” that a Mennonite lady told me about at an auction in PA while on vacation last September.  I’m beginning to realize this is going to be my go-to-cookbook.  

The peach muffin recipe below (I found in the cookbook) is sooo delicious that I plan on making them again and again.  I took them to work and my co-workers loved them.  The first time I made this recipe, I had to taste it immediately as it came of out the oven.  I cut one open and put butter on it:

ohhhhhh myyyyyyyy, they are delish!

I hope you enjoy!

 

  

Ingredients:

 

2 cups flour

2/3 cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon (I used 1/2 teaspoon)

1 egg

1 cup milk

1/4 cup shortening, melted (I uses Crisco)

1 teaspoon lemon juice

1/4 teaspoon vanilla (I used 1 teaspoon)

1 cup diced peaches

 

Directions:

 

Combine dry ingredients.

Beat egg; add everything but peaches.

Stir into flour mixture.

Fold in peaches.

Bake at 400 F for 15 minutes. 

Makes 15 muffins.

 

Recipe from the cookbook “The Basics and More Cookbook.”

Recipe was submitted to cookbook by:

Diane Bauman, Listowel, Ontario, Canada

 

2 thoughts on “Peach Muffins

  1. Pingback: PEACH MUFFINS

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