It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Peaches n' Cream Muffins
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- #67040
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
4 tablespoons butter, slightly softened
1/3 cup sugar
1 egg
1 cup sour cream
1 cup canned peaches, mashed
non-stick cooking spray
directions
Heat oven to 400 degrees F.
Whisk flour, baking powder, cinnamon, baking soda, salt and nutmeg together. Separately mix slightly softened butter, sugar, egg, sour cream and mashed peaches. Stir together, leaving thick and lumpy.
Spray a muffin tin and fill each two-thirds full. Bake for 20 to 25 minutes, until golden brown. Let cool in the muffin tin. Yields large, moist muffins.
added by
sunnycathryn
nutrition data
391 calories, 17 grams fat, 54 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
March 20, 2010
I think these might better be called "peach cobbler muffins", as that's what they most reminded me of. Otherwise good fluffy texture (not too heavy) and a nice large-sized muffin which I prefer for breakfasting (that purpose considered I reduced the sugar slightly). I used this recipe as a base for my own peaches 'n cream variation: added orange zest, omitted most of the spices, and added 1 t vanilla. Much closer to that flavor, I think-it would be nice to have chunks of peaches as well.