PEACH AND TOMATO MUFFINS

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Make and share this Peach and Tomato Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 50m

Yield 6 large muffins

Number Of Ingredients 9

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.

Nutrition Facts : Calories 432.4, Fat 12.4, SaturatedFat 7.2, Cholesterol 64.5, Sodium 1117.3, Carbohydrate 69.4, Fiber 2.7, Sugar 14.6, Protein 10.7

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