Peach and Cream Muffins

Peach and Cream Muffins

My good friend just brought me back a bunch of delicious peaches from Georgia and I wanted to use them before they started to go bad. I made these yummy muffins which are great for breakfasts, snacks or dessert.

Preheat oven to 375

2 1/2 cups all purpose flour

3/4 white sugar

1T baking powder

Pinch of salt

(Whisk these ingredients together in a bowl and set aside.)

1/2 c of melted butter (cooled slightly)

1c heavy cream

1/4c water

2 large eggs

1/2 of pure vanilla extract

1 1/2 c of fresh peaches peeled and diced

In a bowl whisk together melted butter, cream, eggs, water and vanilla. Get your dry ingredients  and mix together in a large bowl and then make a small”well” in the middle, pour in the wet ingredients and stir by hand until incorporated but not over mixed (there may be some lumps). Add peaches and mix gently. Divide batter into 12 large muffin tins or 18 for smaller snack sized muffins, bake until golden brown about 20-25 minutes (check by inserting a toothpick into the muffin, it should come out clean)

Peach and Cream Muffins

Peach and Cream Muffins

Lemon Curd: The Most Delicious Way to Use Up Egg Yolks.

The other day when I made dark chocolate mousse in the blender I found myself with 6 left over egg yolks, what was I going to do with that? I googled recipes and found one for lemon curd, which was funny because I also had an abundance of lemons. I went ahead and made it, it was super easy, and I was surprised at how delicious it was, I found that I wanted to put it on everything. The recipe I found was on about.com from John Mitzewhich. I will be making this again.

Classic Lemon Curd

  • 6 egg yolks
  • 1 cup sugar
  • 1/3 cup fresh lemon juice (about 4-5 lemons)
  • 2 T grated lemon zest
  • 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices
  1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
  2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.
  3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.

 

We served it on pancakes with blueberries for a sunday breakfast, also try it on scones, muffins, biscuits, pound cake or as a filling for layer cakes.

 

Strawberry and Meyer Lemon Muffins

ImageIt’s Strawberry season and we always are left with some in the refrigerator that are kind of on their way out. So to prolong their life a little I try to incorporate them into recipes. My kids love these muffins for breakfast or an after school treat.

Preheat oven to 375

 

2 1/2 cups all purpose flour

3/4 white sugar

1T baking powder

Freshly ground nutmeg

Pinch of salt

(Whisk these ingredients together in a bowl and set aside.)

1/2 c of melted butter

1c of whole milk 

2 large eggs

1 T of grated Meyer Lemon Zest

1T Meyer Lemon Juice

1/2 of pure vanilla extact

1 1/2 c of fresh clean strawberries sliced

 

In a bowl whisk together melted butter, milk, eggs, zest, lemon juice and vanilla. Get your dry ingredients and make a small”well” in the middle, pour in the wet ingredients and stir by hand until incorporated but not over mixed (there may be some lumps). Add sliced strawberries and mix gently. Divide batter into 12 large muffin tins (I use and Ice cream scoop for even sized muffins) bake until golden brown about 25 minutes (check by inserting a toothpick into the muffin, it should come out clean)