Saturday, August 15, 2009

Peach Muffins II

Some time ago I developed an allergy to cinnamon, which is kind of sad since many of the best recipes include this fragrant spice. I've adapted one of our favorites, Peach Muffins, so that I can still enjoy them with the family.
Makes 12 muffins
Oven temp: 400 °

  • ½ cup milk
  • 1 egg
  • ¼ cup vegetable oil or melted butter
  • ½ cup sugar
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 cup finely diced peaches
Preheat oven to 400 °. Grease bottoms of 12 standard muffin cups (2 ¾ inches in diameter), spray with cooking spray or use foil or silicone muffin cups. Fruit muffins stick to paper muffin cups.

Mix dry ingredients in a small bowl.In a mixing bowl, beat egg well. Stir in milk and oil, Mix in dry ingredients just until flour is moistened. Gently stir in peaches. Batter should be lumpy.

Fill muffin cups 2/3 full. I use the largets cookie scoop for evenly sized muffins. Bake 20-25 mminutes or until golden brown. Let stand in pan 3-5 minutes. Remove from pan and let cool on wire rack.

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