PEACHES AND CREAM MUFFINS: A RECIPE

Peach season is upon us!  And one of our favorite family recipes is for Peaches and Cream Muffins.

Ever since my kids were young, breakfast muffins have always been popular.  Not only are they simple to make, but you can always double or triple your batch and freeze the excess.  It makes busy mornings a breeze!

One of my boys in particular loves all manner of breads and muffins.  When he comes home from college he generally has list of favorite foods that need to be made, and at least one kind of muffins are always on the list.  He happens to live close to Palisade, CO, and peaches are a big deal in that area.  When Palisade peaches come out we like to make homemade ice cream, pie and these muffins.  We still have to wait a few weeks for the Palisades, but California peaches did just fine for this batch.

For this recipe you can substitute raspberries for the peaches, and, of course, you can use frozen fruit if fresh is not available.

Gather your ingredients: 1 egg, 1/2 cup sour cream, 1/4 cup oil, 1/2 cup sugar, 1-1/2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt and 1 cup chopped fresh peaches

Mix together: egg, sour cream, oil and sugar.  Add the flour, powder and salt to that mixture.  Stir until well blended.  Add the peaches.

Spray a muffin pan with cooking spray.  Spoon the batter into the pan.  Bake at 375 degrees for 20-23 minutes.  

Now it’s time to eat and enjoy!