Tuesday, September 16, 2008
A friend was visiting the other day and said she needed a "fix" of Winners/Home Sense. This combination of stores is owned by the same company and carries a variety of hit and miss clothing and home decorating items. I like browsing through their mark down shelves to see what little goodies I can find. I happened upon a few (new to me) cookbooks and when an interesting looking cookbook is marked down from $20. to $5.99, how is it even remotely possible to say no? One of the books I picked up is called "The 250 Best Muffin Recipes" by Esther Brody. Flipping through the book, I saw a few recipes that spoke to me. The rest is history.
Peach Melba Dessert Muffins
Preheat oven to 400F (200 C)
12-cup muffin tin, greased or paper-lined
1 cup diced peaches
1/2 tsp cinnamon
2 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
1 cup milk
1/3 cup melted butter or margarine
2 tbsp. brandy
1. In a bowl combine peaches and cinnamon, set aside
2. In another bowl sift togther flour, sugar, baking powder and salt. Add walnuts; blend well. Make a well in the center
3. In another bowl whisk together egg, milk, butter and brandy. Add peach mixture; blend well. Add to dry ingredients, stir just until moist.
4. Spoon batter into prepared muffin tin, filling half full. Add about 1 tsp (5 ml) raspberry jam;
cover with remaining batter.
Bake in preheated oven for 20 to 25 minutes.
These muffins must have been excellent - they lasted 25 minutes. We're shipping this recipe over to Soli at Heart and Hearth who is sponsoring this week's Bookmarked Recipes.
Bookmarked Recipes, regularly hosted by Ruth from Ruth's Kitchen Experiments is a fun place to share the recipes you've starred, tagged, or seen somewhere and having been really wanting to try.