Peachy Keen Muffins
Moist and tender, these muffins are a wonderful vehicle for your fresh peach or
apricot (or raspberry) preserves.
6 tablespoons unsalted butter
1 cup (7 ounces) sugar
1/2 to 3/4 teaspoon peach flavor (optional)
1 teaspoon vanilla
heaping 1/2 teaspoon salt
1 tablespoon baking powder
2 large eggs
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (4 ounces) milk
1 1/2 cups (about 3 medium peaches) finely diced peaches*, unskinned
honey-roasted sliced almonds or coarse white sugar (optional)
*Note: Pulsing the pitted peaches briefly in a food processor works well.
In a large mixing bowl, cream together the butter, sugar, flavors, salt, and
baking powder, then add the eggs one at a time, beating till smooth. Stir 1 cup
of the flour into the batter, then the milk, then the remaining flour. Stir in
the diced peaches.
Heap the batter into the lightly greased cups of a 12-cup standard muffin pan.
Sprinkle the top of each with some honey-roasted sliced almonds (you can find
these in the produce section of the supermarket in some areas of the country) or
coarse white sugar, if desired. Bake the muffins in a preheated 375°F oven for
30 minutes, or until they’re a light, golden brown. Remove them from the oven,
and after 5 minutes tip them sideways in the pan to cool. Yield: 12 muffins.
July 22, 2003