Fresh Peach Muffin Recipe

Oh hey! I forgot to share the recipe! They're not hard at all. I don't know how they'd taste if you only put canned peaches in it. I'm definitely going to try putting white chocolate chips in next time! LOL

here goes.....

PEACH MUFFINS
3 cups all-purpose flour
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted and chopped peaches

Preheat oven 350 degrees (the recipe said 400 but that was cooking 'em a bit to fast in my oven)
Lightly grease 16 muffin cups. (I used silicone cups and skipped this step!)
In a large bowl, mix the flour, cinnamon, baking soda and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

notice the one lonely muffin cup in front? Anytime I try out a new recipe, I try to save one that I freeze to see if it's a good "freezer friendly" recipe!




This only the second time I've used these silicone baking cups. I gotta say....they're great!

My mom called last night. She had a bushel of peas (Conks) for me. I ran right over, picked 'em up and started shelling last night. At 4:45 a.m. I finally gave it up and went to bed. Today my poor "pointer" fingers are sore, my shoulders and arms too. Ok, I was shelling peas in the recliner, so I'm just sayin'... (I know, how redneck can you get, right?) I'm not done shellin' yet. BUT, she also gave me a few peaches ! YUM! So, today I decided to try out a recipe I snagged from AllRecipes.com for fresh peach muffins. (they're cooling right now!) They taste good, but, you know me, I've gotta make 'em more sinful. I think next time I'll put white chocolate chips in!!! LOL.

Im playin' with my recipe software too. It's by Radium Technologies and it's called Living Cookbook. I'm just getting the hang of importing recipes into it, but the cool thing is that you can copy from the internet (or a word doc) and past them into this. It calculates nutrition, helps in menu planning and you can even print out a grocery list from this thing! Of course, all I've got nailed down so far is the importing the recipes! But I'll be spending some more time on it tonight while hubby is out of town - that is IF I get the peas shelled! LOL

My strawberry scones--- Iced!

There is this lovely tea room locally that serves in-season scones, and my fave is their strawberry white chocolate scones. They are so yummy! Well, these aren't those (LOL). Of course, they wouldn't share their claim-to-fame-fabulous-scone recipe with me! But, I found this recipe and thought maybe it would match it somewhat and I could immitate the strawberry white chocolate scones.

Well, I didn't put white chocolate in these, but these were close. They are not the typical dry scones. More like a moist biscuit, I'd say. Of course, then I had to go and ice 'em! LOL. I might like to try them out on my "tea society" group at one of our teas and get their imput.

 

Strawberry-Yogurt Scones

2 cups flour

3 TB. sugar

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. baking soda

4 TB. butter, cold, cut into 1/2 in. cubes

3/4 cup chopped strawberries

3/4 cup plain yogurt

Frosting:

2 TB. half and half

confectioner's sugar

1. Preheat oven to 425 degrees.

2. Stir together dry ingredients. With a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. Stir in strawberries. Stir in enough yogurt to be able to form dough into a ball (up to 3/4 cup).

3. Turn dough onto floured surface and with floured hands, knead a few times. Press dough into a rectangle, about 1 1/2 inches thick. Fold rectangle into thirds, like a letter. Press dough into 9-inch round. Cut into 8 equal triangles.

4. Place scones into scone pan or on a cookie sheet covered with parchment paper. Bake until golden, about 15 minutes. Remove to rack to cool.

5. Whisk confectioner's sugar into half and half, adding more sugar until desired consistency is reached. Frost scones while warm.