There were a couple recipe requests for the muffins I made for my family brunch over Labor Day Weekend…
The original recipe is from Muffins: Sweet & Savory Comfort Food, which I featured in my third ever blog post. Is it safe to say my photography has improved… at least a little bit?
These muffins were very moist, thanks to the buttermilk. The recipe did not call for peaches, but what can I say… summer = peach obsession!
Peach Berry Buttermilk Muffins
- 1 c. firmly packed light brown sugar
- 1/4 c. unsalted butter
- 1 egg
- 1 c. oats, rolled or quick
- 1 c. buttermilk
- 1 T vanilla
- 1 1/4 c. flour
- 1 T baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 ripe peach, pealed and chopped
- 1 c. blueberries – raspberries sound yummy too!
Not your traditional muffin method:
In a large bowl, cream brown sugar and butter. Add egg and beat well. Stir in oats, buttermilk and vanilla.
In another large bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
Add butter mixture, stirring just until moistened. Fold in peaches and blueberries.
Plop batter into lined muffin cups – sprinkle with raw sugar if desired – and bake @ 400* for 15-20 minutes.
Makes 12-18 muffins.
There you have it, another easy peasy recipe. They are not the most-healthful muffins ever made, but they certainly have their nutritional assets.
How would you “healthify” this recipe?
TGIF! Take it easy…