Oh hi! We have our 3 grand-girls (along with their parents) with us for a couple weeks. Yesterday morning Charlotte tumbled into the kitchen early while everyone else was still asleep– so she and I mixed up a batch of peach muffins for breakfast. She’s a great chopper, measurer and mixer. I really love cooking with those girls.
PEACHY ALMOND MUFFINS
1 1/2 cup flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 cup milk
1/4 cup canola oil
2 tsp. vanilla or amaretto*
1 large peach, cut to small bits
1/3 cup sliced almonds
In a large mixing bowl, stir together the flour, sugar, baking powder, salt and cinnamon. Then mix in the egg, milk, oil and vanilla (or amaretto) just until it’s all blended. Fold in the cut up peaches.
Spoon the mixture into a muffin tin lined with paper muffin cups. Then sprinkle the almonds over the tops of the muffins.
Put them in the oven at 350 degrees for 20 to 23 minutes, just until they are golden and firm to the touch. Best eaten warm with a slather of butter and a mug of tea. Add a scrambled egg or two–Breakfast!
*My original muffin recipe called for vanilla– But the amaretto sets off the almonds. I usually have a bottle on hand– substitute it for almond extract. Mostly because I’m a bit of a cheapskate– Love that amaretto. It costs so much less per ounce than extract.