Email to Cat      

Fifth Street Peaches and Cream Muffins

Source of Recipe


From "Sunrise Inn Missouri"






List of Ingredients



• 2 cups all-purpose flour
  
• 3/4 cup sugar
  
• 3 tsp baking powder
  
• 1/2 tsp salt
  
• 2 large eggs, slightly beaten
  
• 1/2 cup unsalted butter, melted (do not use margarine)
  
• 1 tsp vanilla extract
  
• 1 cup chopped peaches (frozen preferred)
  
• .
  
• -- Cream Filling --
  
• 1/3 cup sour cream
  
• 2 tsp sugar
  
• 1 tsp vanilla extract
  






Instructions



1. Combine dry ingredients in medium mixing bowl and set aside.
   
   
2. Melt butter in small bowl in microwave and set aside to cool until just warm, or it will cook the eggs when added. In a small bowl, beat eggs slightly and add vanilla; set aside. After butter has cooled, add egg mixture and combine. Set aside.
   
   
3. Chop frozen peaches into 1/2-inch cubes and return to the freezer.
   
   
4. Preheat oven to 350º F. Prepare cream filling as directed (below). Mix dry ingredients with butter-egg mixture and combine only until moistened. Do not overmix. Fold in frozen peaches.
   
   
5. Spray large muffin tins with nonstick cooking spray and fill each cup one-third full. Make a small indentation in the center of the batter in each cup and spoon 1 teaspoon of cream filling into each indentation. Top each cup with remaining batter until two-thirds full. Bake for 25 to 30 minutes, or until top is golden brown. (An inserted toothpick will NOT come out clean, so test by touching top with finger to see if it springs back a bit.) Let stand for 5 minutes before removing from tin. Best served hot; there is no need to serve with butter.
   
   Makes 6 large muffins.
   
   ----------------------------
   
   PREPARATION OF CREAM FILLING:
   
   Mix sour cream, sugar and vanilla until smooth. Refrigerate.