Peach and Blueberry muffins

Posted on: July 28th, 2009 by admin 2 Comments

What’s the actual difference between muffins and cup-cakes? The size? The icing? The flavours? The cute-ness? Anyway we thought this muffin fruit combination was invented by us- but of course not. It just happened to be the two fruits going a little soft in the fridge and it’s frugal times round here so everything must be made use of!

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  • 3 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 3 eggs
  • 1 cup milk
  • 1/2 cup melted butter
  • 1 cup blueberries
  • 1 cup peeled and diced fresh peaches
  • For tops:
  • 3 tbs brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tablespoons melted butter

Preheat the oven to 200ºC (400ºF). Grease muffin tins, or line with paper liners.

In a large bowl, stir together the flour, sugars, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches.

Fill muffin cups not quite to the top with batter. Mix together the cinnamon nutmeg, butter and sugar for the tops. You should get sort of sugary crumbs and sprinkle over top of each muffin. Place them in the oven and bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool in the pan over a wire rack.

This recipe is a really great one to play around with. Add any extras you like or different fruits and you can leave off the brown sugar topping.

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2 Responses

  1. case says:

    soon i shall make these in my new oven!!!!

  2. admin says:

    Ooh congratualtions- now you can bake up a storm!!!

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