The weather out here in Phoenix is really warming up and, even though I know that means another hellacious summer is just around the corner, I can't help but get caught up in the spring fever. I'm already craving my sundresses, my sandals, al fresco dining, and the abundance fresh fruits and vegetables.
Since I didn't have any plans this morning (can you believe it?!?), I decided to open the windows and enjoy the spring weather and these fruity muffins. I'm so glad I did. The weather was gorgeous, the house feels so much better now that it has fresh air running through it, and these muffins were even better than expected. As the recipe noted, the texture was somewhere between a muffin and a biscuit. When that horrific Phoenix summer comes around, at least I'll have these muffins to look forward to--made with amazing, juicy, fresh peaches.
Peaches and Cream Muffins
slightly adapted from The Deen Brothers, Y'all Come Eat
non-stick cooking spray
2 c. self-rising flour (alternately, add 2 tsp. baking soda to 2 c. all-purpose flour)
1 c. (2 sticks) unsalted butter, melted
1 c. sour cream (I used light)
1/4 c. sugar
2 tsp. vanilla
1 1/2 tsp. cinnamon
1 (15 oz.) can sliced peaches, drained and cut into 1/4-in. pieces (use fresh only at their peak)
1. Preheat oven to 350 degrees. Coat muffin tins with cooking spray recipe yields 12-15 muffins).
2. In a large bowl, whisk together the flour, butter, sour cream, sugar, vanilla, and cinnamon.
3. Gently fold in peaches.
4. Divide the batter evenly among prepared muffin cups. (I use a standard-sized scoop.)
5. Bake for 30-35 minutes, or until golden and a toothpick inserted into the center comes out clean.
6. Let muffins cool in the tins for ten minutes. Serve immediately or transfer to a wire rack and cool completely.
One year ago: Banana Cream Pie with Pretzel Crust (YUM!), made for "Eat to the Beat", my very first blog event!