Looking for something not too sweet to have with morning coffee, I came upon this recipe that features fresh peaches. Since native peaches are still available in my area of the country, and I’m loving them used in so many different ways, I decided to give this recipe a trial run. The recipe’s notes state that there is ” a blast of peach in every bite of these tasty muffins”.
With my mouth watering at the thought of having one of these muffins warm from the oven with a dab of butter melting into it, I got together all the ingredients and mixed them up rather quickly. They are easy and quick to mix up. Into the oven they went and in 18 minutes out they came, golden brown, just as the recipe predicted. The aroma as they baked was extremely promising that they would be delicious. The recipe states a yield of 12 muffins, but I got only 10, filling each muffin cup 3/4’s full. That’s OK with me, I’d rather get fewer that are large, than 12 that are small.
Usually when I bake something new, I let Mr. D. taste it first and I kind of watch his reaction, before I have my first bite. Most times he’s generous with praise and comments on how good it is. This time there was no reaction, so I was very surprised. I tried a bite of my muffin; I, too, had little reaction. We just looked at each other waiting for the other one to speak. Why, you’re asking? Well. they don’t taste like peach, even though you can see pieces of peach scattered throughout; they are not sweet, with only 2 teaspoons of honey in the whole batter I shouldn’t have expected them to be. On the whole I would say they are rather bland. What they are, is very light, and non filling. I could easily eat two for breakfast and not feel full. They are healthy with the use of whole wheat flour, honey, fresh fruit with the skin left on and low-fat milk. These would be good for someone on a sugar-restricted diet.
I would say that these muffins did not live up to their promise, and on a scale of 1 – 5, I rate them at a 3. I leave this recipe up to you to try or not, depending on your taste and what you are looking for. As cooks we all know that not everything you make is wildly successful. For me, this is one of those recipes.
SUNSHINE PEACH MUFFINS
Yield: 12 muffins I got 10
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour ( I used white whole wheat)
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 2 fresh, very ripe peaches, pit removed, skin left on
- 2 tsp. honey
- 1 egg, lightly beaten
- 1/2 cup 1 % milk
- 1/4 cup vegetable oil
1. Preheat oven to 400 *F. Lightly grease 12-cup muffin pan or line with paper bake cups; set aside.
2. In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in the center of the flour mixture; set aside.
3. In another bowl mash peaches well with honey,
then stir in egg, milk, and oil. Add wet mixture all at once to flour mixture. Stir until moistened. Batter will be lumpy.
4. Spoon batter into prepared muffin cups, filling each about three-fourths full.
5. Bake 18 – 20 minutes or until golden.
6. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly before serving.