Tuesday, July 22, 2008
--Raspberry Peach Muffins
Raspberry Peach Muffins
Williams-Sonoma Outdoor Living Cookbook Copyright 2002
2 cups all-purpose flour
½ cup plus 2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk I 'soured' some milk
3 tablespoons unsalted butter, melted and cooled
½ cup raspberries
1 cup peeled and diced peaches
Preheat the oven to 400 degrees F. Butter 12 standard muffin tins. I got 15.
In a large bowl, sift together the flour, ½ cup sugar, baking powder, baking soda, and salt. In another bowl., whisk together the buttermilk, eggs and butter until blended.
Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and then stir quickly to form a smooth batter. Do not overmix. Fold in the raspberries and peaches. Spoon into the prepared cups, filling them three-fourths full. Sprinkle the 2 tablespoons of sugar evenly over the tops.
Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer to a rack to cool for 10 minutes, then turn out onto the rack. Serve hot.
Makes 12 muffins. Per muffin 190 cal, 4 g protein, 32 g carbs, 5g fat, 47g chol, 267 mg sodium, 1 g fiber
I am happier than I should admit that my 4 1/2 year old went back to school today. That means that I may get to take a nap! Woohoo!
I made these muffins yesterday and I wasn't impressed. They were edible but nothing to rave about. I'm not crazy about the texture of cooked raspberries and although they looked beautiful, they weren't very flavorful berries. I can sometimes get good strawberries but I don't have much luck with other fresh berries.
The peaches were good in these and I liked that they weren't terribly sweet but there are way too many other muffin recipes out there for me to ever make this recipe again.
Question of the Day: Do you like raspberries? I like raspberry-flavored foods more than raspberries to be honest.