Well, it wouldn't be a stressful, deadline forthcoming time without a good baking night. That's just how I roll. Or, perhaps this kitchen inspiration was out of necessity from having a bunch of peaches from my trip to Georgia last week that were quickly ripening. Maybe a little of both :). Nonetheless, these were a pretty yummy modification using both the peaches and peach cider I brought home from the trip. Though the argument still stands as to whether they are a muffin or more in the cupcake family, they are a delicious little peachy muffin. Enjoy whipping up a batch and think of me as I write away at my literature review for the next week or so (with gratitude for an extended deadline)!
Peachy Muffins
Adapted from food.com
Yield: 12 muffins
Ingredients:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/4 t.salt
1/2 cup unsalted butter, softened
2/3 cup sugar
2 large eggs
2/3 cup peach cider
1 cup diced, fresh peaches
Directions:
1. Preheat oven 375' F.
2. Whisk together flours, baking powder, baking soda, cinnamon, and salt.
3. Beat butter with sugar using an electric mixer on medium speed until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add flour mixture in two batches, alternately with peach cider, beginning and ending with flour, mixing until just incorporated.
6. Fold in peaches.
7. Divide batter among muffin cups. Sprinkle with sugar.
8. Bake until golden brown and springy to the touch, 18-20 minutes.
9. Cool to warm, 5-10 minutes.
10. Enjoy! :)
