Skip to main content

Peach Cobbler Muffins

By
Every year my husband and I harvest fresh peaches off of his parents' peach trees and can them to save until to the next harvesting season. We do not add anything to these wonderfully sweet peaches except hot water for preservation. Throughout the year, I make everything from Peaches and Cream Pound Cake, Peach Crumble, and Cobbler. This morning, though, I decided to use them in some fresh baked muffins.
Over the past few weeks, I have been experimenting with several muffin recipes that do not have oil or butter. Instead, I have been using ripe bananas to provide creaminess and extra nutrients. These muffins combine buttermilk, canned peaches, and oats for a moist, delightful Peach Cobbler Muffin.
I hope you enjoy!

Ingredients
2 Ripe Bananas, Peeled and Sliced
1/2 Cup Packed Light Brown Sugar
1/2 Cup Sugar
2 Eggs
1 1/2 Cups All Purpose Flour
1 Cup Quick Cook Oats
1 1/2 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
1/8 teaspoon Salt
1 teaspoon Cinnamon
3/4 Cup Buttermilk
1 teaspoon Vanilla
1 Cup Canned Peaches, Drained and Diced

Yield: 9 Large Muffins or 18 Regular Muffins

Directions
1. In a large mixer, cream bananas and sugars until combined. Add the eggs, one at a time, combining well between each addition.
2. In a separate bowl, combine the flour, oats, soda, powder, salt and cinnamon. In another bowl, combine the buttermilk and vanilla.
3. Slowly incorporate 1/3 of the flour mixture into the banana and sugar, beating well. Stream in half of the milk mixture. Continue with another 1/3 of the flour, the remaining milk, and then the last of the flour.
4. Quickly blend the peaches into the batter.
5. Prepare a large muffin tin with cooking spray. Carefully spoon the batter into the tins, filling each half full.
6. Bake at 350 degrees for 25 minutes.
7. Remove from the oven and carefully remove from the baking tins with a butter knife.
8. Enjoy with a large glass of milk or a cup of coffee!

Note: If you make regular size muffins, you may need to adjust cooking time.




Comments

  1. SaraApril 28, 2013 at 1:50 AM

    OK, Amee, here is a question for you. These sound great, but I'm not a big fan of bananas in any form but raw. I forego bananas in smoothies and can only tolerate banana bread if it contains chocolate chips. How much banana flavor is in these muffins? I'm hoping that the buttermilk disguises them. I'd love to try them...

    ReplyDelete
    Replies
    1. Amee WintersApril 28, 2013 at 10:46 AM

      There is a slight banana taste to the muffins. However, you could try substituting 1 cup of applesauce for the 2 bananas. Hope this helps!

      Delete

Post a Comment

Popular posts from this blog

BBQ Pork Cheese Fries

By
This recipe comes from one of our favorite indulgences at a local restaurant, BBQ Cheese Fries. When we were looking for a great alternative for using up some leftover pork, this is what happened. Sometimes the best ideas do come out of sheer necessity. Do not judge until you have tried! Serve them with a side of ketchup, sour cream, or extra barbecue sauce. Your taste buds will thank you! This recipe would also be great for parties and gatherings. 4 cups Frozen French Fries 2 cups Pulled Pork 3 Tablespoons Carolina Style BBQ Sauce 1 cup Shredded Cheddar Cheese 1. Prepare your fries as directed by the package but make sure to get them extra crispy. I used a deep fryer and cooked until golden brown. 2. While the fries are cooking, place the pork and sauce in a skillet over medium low heat and cover with a lid. Stir occasionally to prevent burning. Allow the meat to warm for 7-10 minutes. This step is necessary to remove extra moisture from th
2 comments
Read more

Lentil Burgers

By
Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided
Post a Comment
Read more

Baked Italian Potato Wedges

By
I think that when people think about potato wedges, they automatically assumed that they have to be fried in order to get the crisp coating. Here in my county, there is something called Holly Taters. These are fried potato wedges with a seasoned bread coating on the outside; these are staples at church gatherings! While I appreciate the heritage of the recipe, I find that the coating gets a little soggy and, if not eaten immediately, the potatoes taste greasy. This recipe is an adaptation from my standard oven baked wedges with an Italian twist. Your family will like these so much that you will want to make them all the time! Ingredients: 3 Large Baking Potatoes 4 Tablespoons Margarine 1 teaspoon Finely Minced Garlic 1/3 Cup All-Purpose Flour 1/4 Cup Grated Parmesan 1/2 teaspoon Salt 1/2 teaspoon Cracked Black Pepper 1/2 teaspoon Italian Seasoning 1. Peel the potatoes. Using a large knife, cut in half lengthwise and then each half into 4 wedges. Place the wedges in a l
2 comments
Read more