Saturday, June 26, 2010
Simply Out of this World Peach Plum Muffins
Martha Stewart might pick the fruit right from her own fruit trees or go to a farmer's market or Whole Foods store to have only the freshest of pitted fruit on hand, but I tend to use fruit that is a little less than perfect in my baking. Fruit that has an extra blemish or is a bit over-ripe usually find their way into some baked goods. I hate waste. I had a few peaches and plums that had seen better days... until they found themselves in these muffins!
This recipe was adapted from Elizabeth Allston's Best Blueberry Muffins. Because hers are really the best. I have found this muffin to be successful when other fruits are substituted as well. You can taste the butter, the vanilla and the bursts of fruit. I made a dozen large muffins... they didn't last two full days!
1 stick butter, room temperature
1 cup granulated sugar, or slightly less
2 large eggs
1 Tsp. vanilla extract
2 Tsp. baking powder
1/4 Tsp salt
2 cups (approx) of stone fruit, pitted, skin removed cut into small pieces 2 cups all purpose flour
1/2 cup of milk
1 tablespoon sugar mixed with 1/4 tsp. nutmeg (I omit this)
Heat oven to 350. Grease 12 regular muffin cups, or use foil baking cups.
In a medium bowl beat butter until creamy
Beat in sugar until pale and fluffy
Beat in eggs, one at a time
Beat in vanilla, milk, baking powder and salt
Add flour, mix well, and fold in fruit
Scoop batter into muffin cups. Sprinkle with nutmeg sugar.
Bake 25 - 30 minutes or until golden brown.
Let muffins cool for 30 minutes before serving.