Cranberry-Peach Muffins
From jo_jo_ba 16 years ago
- 20 minutes to make
- Serves 12
These muffins are a great use for peaches that have passed their prime for fresh eating, or for canned peaches if fresh aren’t in season. Gorgeous presentation and great for breakfast or a quick snack.
Ingredients
- 1 cup flour shopping list
- ¾ cup whole-wheat flour shopping list
- ¼ tsp salt shopping list
- 1/3 cup sugar shopping list
- ½ tsp cloves shopping list
- 2 tsp baking powder shopping list
- 2 eggs shopping list
- ¼ cup milk shopping list
- ¼ cup sour cream shopping list
- 2 tbsp melted butter (or canola oil) shopping list
- ½ cup cranberries (fresh or frozen, do not thaw) shopping list
- 2 large peaches, peeled and chopped or 1 large can peaches in water, chopped shopping list
- 2 tsp grated orange rind shopping list
How to make it
- Preheat oven to 350F. Line 12 muffin tins.
- Mix flours, salt, sugar, cloves and baking powder in a large bowl.
- Separately, beat eggs until frothy.
- Add milk, sour cream and melted butter.
- Gradually fold the wet ingredients into the flour mixture and stir gently.
- Add cranberries, peach pieces and orange rind before batter is fully mixed, fold in.
- Bake 20-25 minutes, or until tests done.
People Who Like This Dish 6
- kerrygouk Stouffville, CA
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- jo_jo_ba Oshawa, CA
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