PEACH AND TOMATO MUFFINS

Peach and Tomato Muffins image

Provided by ratherbeswimmin

Time 50m

Yield 6 large muffins

Number Of Ingredients 9

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3 1/2 cups self-rising flour
1 teaspoon baking powder
1 pinch salt
4 tablespoons superfine sugar
1/3 cup sweet butter, melted
1 egg, beaten
1 1/3 cups buttermilk
2 ripe peaches, sliced
3 tablespoons chopped sun-dried tomatoes

Steps:

Preheat oven to 400°; grease a large 6-cup muffin pan.
In a mixing bowl, mix the flour, baking powder, salt, and sugar.
In a large bowl, beat the butter, egg, and buttermilk with an electric mixer.
Add the flour to the buttermilk mixture, stirring until nearly combined.
Stir in the peaches and tomatoes.
Spoon the batter into the prepared pan; bake 18-20 minutes or until test done.
Remove pan from oven and cool for 5 minutes; remove muffins from pan and cool on a rack.
**Peach, Tomato, and Lime Muffins: add 1 tablespoon freshly grated lime zest to buttermilk mixture; proceed as directed.
**Peach, Tomato, and Basil Muffins: add 2 tablespoons chopped fresh basil to the buttermilk mixture; proceed as directed.
**Peach, Tomato, and Rosemary Muffins: add 1 teaspoon chopped fresh rosemary to the buttermilk mixture; proceed as directed.