Peach cobbler muffins
Fresh peaches baked into muffins? Sounds like a scrumptious breakfast.
Two peaches were sitting in the fruit basket. Nobody was eating them. Two peaches are not enough for a cobbler, but to top some muffins, they were plenty, and plenty good. I wanted big muffins for my daughter to take to school, so I used a cupcake tin whose molds take 1/2 cup of batter.
- 2 large peaches, chopped into cubes (it's not necessary to peel them)
- 4 tablespoons sugar
- 1 teaspoon cinnamon
- 1 3/4 cup sifted flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs
- 2 tablespoons oil
- 3/4 cup milk
For the peaches
For the muffins
Preheat the oven to 400° F (200° C).
Grease your muffin pans (or cupcake pan).
Once you've cooked the peaches down, carefully spoon the mixture into the muffin batter. Warning: Too much peach mixture will spill over onto the muffin pan as the muffins begin to rise! (Photo: Anna Norris)
Mix the cubed peaches, sugar and cinnamon. Put them in a small saucepan and cook them over a low flame, until the sugar is dissolved and the peaches are starting to give out some juice. Put aside.
Sift together the dry ingredients, or mix them very thoroughly.
Take a separate bowl and in it break the eggs. Beat them.
Add the oil and milk to the eggs.
Once the flour is sifted it should be a very soft, powdery consistency. Gently create a crater in the middle of the flour and pour the mixed wet ingredients in. (Photo: Anna Norris)
Make a well in the center of the dry ingredients and pour the liquid mix into it. Mix the batter up quickly; over-beating will result in a tough texture. Ignore any lumps, just draw in all the flour until you have a batter.
Fill your molds 2/3. Spoon cooked peaches over each filled mold.
Bake 20-25 minutes. Allow the muffins to sit in the pan for 5 minutes or so before taking them out: They will be more likely to come out in one piece if you do.