Last summer, I totally did not get my fill of peaches. I'm not into canning (plus, last summer I had a newborn...my hands were full!) - I prefer peaches when they are fresh. We bought what seemed like tonnes last summer, but alas, it wasn't enough as I have been craving peach season ever since.
My parents were away earlier this summer, they were camping south of our city, and did me the ever so kind favour of bringing us back a case of the early peaches, as the fruit is always ready earlier a few hours south of us. That first case was so very good, and I am just waiting for the signs to go up at the local orchards letting me know I can get more peaches.
I had just a few peaches left from the first case, so I decided to bake some muffins. I didn't have enough for a pie, otherwise peach pie it would have been. Instead, I went with Peach Shortcake Muffins, from the Robin Hood Baking Festival baking brochure from 1996. Yes, 1996. No, I am not a hoarder. I collect recipes!! Here is the recipe:
1 2/3 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ginger
6 tablespoons butter or margarine (softened)
1 cup milk
1 2/3 cups coarsely chopped peaches
TOPPING:
2 tablespoons sugar
1/2 teaspoon cinnamon
Preheat oven to 400F.
In a large bowl, combine the flour, sugar, baking powder, salt and ginger. Cut in the butter or margarine with a pastry blender until the mixture is crumbly. Add in the milk and peaches. Stir to combine, but do not overstir. Spoon into prepared muffin cups (greased or lined). Sprinkle with topping.
Bake for 20-22 minutes, or until set and golden.
Note - Canned peaches may also be used. And, try substituting other fresh fruits for the peaches, such as strawberries!
VERDICT:
So delicious! I just love these muffins! So does our 1 year old, he's a big "bread" kid, and these were a hit with even the littlest man in our family!
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