Last week I posted a recipe for a rad summer salad. “Accidentally” having bought too many peaches and pecans, I thought what better way to use them than as ingredients for muffins!
Sometimes, you guys, I think I’m a genius.
Peach and Pecan Muffins
2 C all-purpose flour
1 TBSP ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/4 C vegetable oil
2 C granulated sugar
2 C peeled, chopped peaches
1/2 C coarsely chopped toasted pecans (in the oven for 4-5 minutes at 325 degrees)
Preheat oven to 400 degrees. Grease muffin pan or line with muffin cup liners.
Mix your dry ingredients together. Set aside. With a mixer, beat the oil, sugar, eggs together. Blend the dry and wet mixes together. Stir in peaches and pecans.
Bake for 23-25 minutes, or until set in the middle. Allow to cool and remove from the pan. Muffins will keep for about 3 days properly stored. I recommend baking all the muffins and then wrap up the majority of them for the freezer. That way, they are the muffiny gift that keeps on giving.
I’m very specific to the sorts of bananas I will eat. I like an early-ripe banana – preferably with the tiniest bit of green on the stem. Soft, mushy and overly sweet bananas are not up my alley. However, those sorts of bananas create the perfect storm for banana bread.
Baking Tip 1 – have bananas on hand, but no time to make banana bread? Wrap the bananas in foil, and drop into freezer bags. Leave in your freezer to use at a later date and time. The freezer ripens the bananas up (don’t be worried about the black peel when you unwrap the foil, the bananas are perfectly fine) and once defrosted, gives you a quick route to a breakfast treat.
Baking Tip 2 – no buttermilk in the fridge? Use whatever milk you do have available with a tablespoon of vinegar mixed in.
1 1/4 C sugar
1/2 C butter (1 stick)
1 1/2 C mashed ripe bananas
1/2 C buttermilk
1 tsp vanilla
2 1/2 C all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 C chopped walnuts or pecans – if desired
Preheat oven to 350 degrees. Grease loaf pans (2 pans if 8 1/2 x 4 1/2 x 2 1/2 inches; 1 pan of 9 x 5 x 3).
Mix sugar and butter. Add eggs, mix until blended.
Add mashed bananas, buttermilk, vanilla. Mix until well blended.
Add in flour, baking powder, salt and baking soda. Stir until mixed through. Add nuts at this time if using.
Bake for 60-70 minutes or until an inserted toothpick comes out clean.
On Easter Sunday, I baked up these simple little treats for everyone to enjoy as we waited for the main event (brunch) to get underway.
I am a sucker for any recipe that is easy to make, quick to bake, and so delicious that I want to forget that the recipe requires a 1/2 C of butter (which is hard to forget when you are the baker).
Savory Popovers, c/o Betty Crocker, with modifications by Erin
1/2 C butter
1 C milk
3/4 C all-purpose flour
1 TBSP sugar
Fresh ground pepper
Heavy dash of garlic powder
Handful of Parmesan cheese, plus a sprinkling for the top
Preheat oven to 375. Spray mini muffin pan with no-stick cooking spray.
Melt butter in pan over medium heat. Add milk and bring to a boil.
Mix in flour and stir constantly until well-mixed. Remove from heat.
Beat in one egg at a time until all four eggs are mixed in.
Add sugar, salt, pepper, garlic powder and cheese.
Scoop into mini muffin tins and bake for about 30 minutes.
Remove from pan, cool for a few minutes and serve!