I had a couple of peaches that were overripe and about to go bad. I absolutely did not want to throw them away- especially since they smelled so good! So- I made peach muffins! And seriously- they are so, so, so good.
I found the recipe from All Recipes - but will share here just to make it easier for you.
Peach Muffins
Ingredients
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches
Directions
Preheat over to 400 degrees Fahrenheit
Grease the bottoms and sides of 16 muffin cups, or line with paper liners
In a large bowl, mix the flour, cinnamon, baking soda, and salt
In a separate bowl, mix the oil, eggs, and sugar
STIR the oil mixture into the flour mixture, just until moist
Fold in the peaches
Spoon into prepared muffin cups
Bake for 25 minutes in the preheated oven, until a toothpick inserted in the center of of a muffin comes out clean. Cool for 10 minutes before turning out onto a wire rack to cool completely.
Nutrition facts
351.1 calories; 3.6 G protein; 44.3 g carbohydrates; 34.9 mg cholesterol; 238.3 mg sodium
I hope you enjoy them as much as I do! The cinnamon flavor combined with the sweet peaches made for the most perfect afternoon treat.
Before you go- a couple of tips!
Wash your peaches even though you’re going to remove the skins. My wrinkly peaches made peeling the skins off with my fingers easy
Crack your egg into a separate bowl just in case a shell sneaks in! That way, you’re not sifting through other ingredients for the egg shell
The oil/egg/sugar combo seemed like a huge volume of liquid- and a weird consistency. I stirred it well so that it was thoroughly mixed. When I added it to the dry ingredients, my batter was very thick and sticky. I double/triple/quadruple checked the measurements because I was positive I had mixed something up. … I had not! The lumpy batter made it somewhat challenging to put into the muffin cups, and I think I overfilled them a little bit. But, my muffins came out perfectly with the 25 minute time and taste delicious!
As most of you know, I’m not a fancy baker- I used cupcake tins, I know there are real muffin tins out there but my little cupcake pans worked just fine
Happy baking! Don’t let your summer fruits go to waste. What are your recipes/tips for overripe fruit?