Peach And Tomato Muffins Recipes

PEACH MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

FREEZER TOMATO SAUCE

Steps:

• Preheat oven to 375. Cover baking sheet with parchment paper.
• Cut an X in the bottom of each tomato and place on parchment with X side up.
• Roast tomatoes 20-30 minutes, until skin begins to pull away at the X.
• Remove pan from oven and let tomatoes cool (about 30 minutes or so).
• When cool enough to handle, core each tomato and peel skin away from meat of tomato using a sharp knife. Work over a large nonreactive bowl to catch juices.
• Coarsely chop tomatoes in bowl using knife or scissors, or squish with your hands. Add basil, garlic, vinegar, salt and pepper. Mix well.
• Label clean glass gars, freezer boxes or bats. Fill containers 2/3 full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.

PEACH MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

PEACH MUFFINS

Steps:

• Preheat oven to 350. Lightly grease muffin tins or greased/floured 9" x5" bread loaf pan.
• In a large mixing bowl, combine the flour, salt, baking soda, sugars and cinnamon. Make a well in the center; add the eggs, oil and vanilla and stir just until dry mixture is moistened.
• Stir in almonds, if using them.
• Stir in the chopped peaches.
• Pour about 1/3 cup of batter into the muffin tins. Bake at 350 for 20-25 minutes or until toothpick tests done.
• If baking in the loaf pan, bake at 350 for 1 hour or until done.

PEACH MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, milk, and butter. Stir wet ingredients into dry ingredients, until just combined. Fold in peaches.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Top each with a slice of peach and sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 22 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

PEACH-CINNAMON MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease twelve 2 1/2-inch muffin cups.
• Stir together bananas, brown sugar, applesauce, egg, and almond extract in a large bowl. Sift together flour, baking powder, salt, cinnamon, and baking soda in another bowl.
• Add flour mixture and oats to banana mixture; gently stir just until combined. Do not overmix. Fold in peaches. Spoon batter evenly into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Remove muffins from pan, transfer to a wire rack, and let cool completely.

PEACH AND TOMATO MUFFINS

Steps:

• Preheat oven to 400°; grease a large 6-cup muffin pan.
• In a mixing bowl, mix the flour, baking powder, salt, and sugar.
• In a large bowl, beat the butter, egg, and buttermilk with an electric mixer.
• Add the flour to the buttermilk mixture, stirring until nearly combined.
• Stir in the peaches and tomatoes.
• Spoon the batter into the prepared pan; bake 18-20 minutes or until test done.
• Remove pan from oven and cool for 5 minutes; remove muffins from pan and cool on a rack.
• **Peach, Tomato, and Lime Muffins: add 1 tablespoon freshly grated lime zest to buttermilk mixture; proceed as directed.
• **Peach, Tomato, and Basil Muffins: add 2 tablespoons chopped fresh basil to the buttermilk mixture; proceed as directed.
• **Peach, Tomato, and Rosemary Muffins: add 1 teaspoon chopped fresh rosemary to the buttermilk mixture; proceed as directed.