Baked Goodness

I love to bake.  I also love to make a mess when I bake, which is a whole other story (my husband really can’t complain, since he gets to eat everything I bake.  Enough said.).  I usually don’t have time to bake during the week, except maybe bread in the bread machine.  So weekends are perfect for breaking out the measuring cups and flour for some baked goodness.  Yesterday’s creation:

Peaches and Cream Muffins

I have always adored the fruit and cream muffins at a local breakfast place.  But they’re HUGE and loaded with things that are delicious but will probably give me a heart attack in 10 years.  So in my quest to find a healthier alternative, I stumbled upon a recipe for peach muffins with sour cream.  I thought, hey, I have sour cream in the fridge to use up, so let’s give these a try.  I made some changes to the recipe so they didn’t make me feel quite as guilty when I ate two instead of stopping at one.  They’re not fancy, but they are tasty and indulgent enough for a weekend breakfast

Peaches and Cream Muffins (makes 12 muffins)

1/4 c. butter or margarine, softened

1/2 c. sugar

1 egg

1/2 c. sour cream

1/3 c. unsweetened applesauce

1 tsp. vanilla extract

1 1/2 c. unbleached all-purpose flour

1 1/2 tsp. baking powder

1 c. diced peaches (fresh, frozen, or canned)

Preheat oven to 400 degrees.  In a medium mixing bowl, cream butter and sugar with mixer on medium speed.  Add egg, sour cream, applesauce, and vanilla.  Mix until fully combined.  Add flour and baking powder, mix just until combined (don’t overmix!).  Fold in peaches (batter will be very thick at this point).  Divide batter evenly between 12 muffin cups that have been greased or lined with paper.  Bake for 20-25 minutes, or until toothpick inserted into one muffin comes out clean.  Cool in the pan for 5-10 minutes on a wire rack, then remove the muffins from the pan to finish cooling on the rack.

Recipe Notes:

I used canned peaches since that’s all I had, but I can’t wait to try these with fresh peaches in the summer.  I think frozen peaches would work, but make sure they are thawed and well-drained.  If you do use canned peaches, also make sure they are well-drained.  I used light sour cream, but you could probably use plain yogurt instead.  These are smaller muffins, and a little bit more dense because of the lower-fat substitutions.  You could jazz them up with a teaspoon of cinnamon in the batter (added with the dry ingredients), or raspberry jam swirled in just before baking, or a streusel topping made with butter and brown sugar.

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