baking

Overripe Peaches?

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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

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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?