It’s the time of year when summer fruit is at its peak. But often, you get the fruit home from the grocery store and it ripens too fast. That suspended state the stores keep it in accelerates once it leaves the produce department. I swear that’s what happens. So, you’re left with mushy peaches. What to do? Yesterday was National Blueberry day and I missed making anything in honor of the day but I looked at the two over ripe peaches on the counter and decided to adapt the fantastic muffin recipe I always use for the blue berries for the peaches. They were so ripe they dripped when I peeled them. I diced them finely to avoid the fruit settling in the muffin cups. The outcome is awesome and this will become a new summer addition.
Peach Pecan Muffins
375F
12 muffins
1 stick butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla
2 tsp baking powder
¼ tsp salt
2 cups flour
½ cup milk
2 RIPE peaches, peeled, and diced finely
½ cup chopped pecans
Mix the sugar and butter until fluffy. Add eggs, vanilla, baking powder and salt. Add the flour and then the milk. Add the diced peaches and nuts and gently fold into batter. Make sure to spray the cups and the surface of the muffins pan. Makes 12 standard muffins. Bake at 375F for 25-30 minutes.
