Perfect Peach Muffins

 

When I'm in a bad mood, baking just makes me feel better.  Manipulating a few simple ingredients on top of a basic recipe is so much fun.  I have been wanting to test out this peach muffin recipe for quite some time, especially now that summer is winding down.  I only had canned peaches on hand at the time, but they seemed to work well. I'm in a better mood now. :)

This is my version of a peach tree. ^.^

Perfect Peach Muffins
Makes about 22 medium-sized muffins
Recipe adapted from allrecipes.com

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon cinnamon, plus 1/8 teaspoon for sprinkling
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar, plus 1 tablespoon for sprinkling
• 1/4 cup reduced fat milk
• 1/2 teaspoon vanilla extract
• 1/4 cup peach juice (optional)
• 2 cups peeled, sliced, and diced peaches (or 1 15-oz. can)

Directions

1. In a medium bowl, whisk together the flour, 1 tablespoon cinnamon, baking soda, and salt.  Set aside.
2. In a large mixing bowl, stir together the sugars, oil, eggs, milk, and vanilla extract.  If you are using canned peaches, also add the peach juice.  When all the ingredients are combined, gradually add the flour mixture until the batter is uniform throughout.  Fold in the peaches.
3. Preheat the oven to 400 degrees F.
4. Spray the tops of two 12-cup muffin pan with baking spray.  Line the cups with muffin liners.  Using a ladle, fill each cup just under the tops of the muffin liners with batter.  
5. In a small bowl, combine 1 tablespoon brown sugar and 1/8 teaspoon cinnamon.  Sprinkle mixture over each cup.
6. Bake for 22 minutes until a toothpick inserted in the center comes out fairly clean. 

Beer Bread

Recipe borrowed from Food Network.

Doesn't the name of this intrigue you? Beer bread is very easy to make, and it's good by itself or with a dip. I've had it with both Tastefully Simple's packaged dip and Shaw's Ranch dip. Both of these seasoning packets have to be mixed with mayonnaise and sour cream. The Tastefully Simple package tasted better than Shaw's Ranch, but I have heard that Hidden Valley's Dill Dip works just as well, too! Bring this appetizer to a party or set out as an appetizer.


Beer Bread

Ingredients

• 3 cups self-rising flour
• 1/3 cup sugar
• 12 oz. beer of your choice (I used a Corona for this recipe.)
• 2 tablespoons melted butter
• pinch of salt

Directions

1. Preheat oven 375 degrees F.
2. In a large bowl, combine flour, sugar and beer.  Mix together with a wooden spoon until all the ingredients are incorporated.  The dough will be sticky.
3. Use cooking spray to coat a 9" x 9" pan.  Add the dough to the pan and use two forks to spread the dough to fit your pan.
4. Bake for 40 minutes.  In the last 3 minutes of baking, remove and brush the top of the bread with melted butter.  Return to the oven to bake for 3 more minutes.
5. To serve, slice into cubes for a dip or finger-length pieces for a stew.

Banana-Nut Bread

A remixed version of my Banana Muffins. I don't own loaf pans; so I used an 8" x 8" pan. This recipe from Good Housekeeping's The Great Bake Sale Cookbook is absolutely delicious. Definitely try it if you're a fan of banana!


Banana-Nut Bread

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 1/2 cups (about 4 medium) ripe bananas
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 cup nuts (I used 1/2 cup walnuts and 1/2 cup pecans for this recipe.)

Directions

1. Preheat oven to 325 degrees F.
2. Using a toaster oven, toast nuts at setting "Toast 1" for 1-2 minutes and set aside to cool.  Coarsely chop.
3. In medium bowl, whisk together flour, baking soda, cinnamon, and salt.
4. In a large bowl, use an electric mixer to beat butter and sugars until light and fluffy.  
5. Beat in eggs and gradually add flour mixture.
6. Fold in bananas and nuts.  Mix with a spatula.
7. Spray pan with baking oil.  Bake in 8" x 8" for 50-55 minutes until toothpick inserted in center comes out clean.  (Bake in loaf pan for about 1 hour.)  Cool bread in pan for 10 minutes.  Remove and cool completely.

Garlic Bread

Grilled or Baked Garlic Bread
Adapted from the Neely's Grilled Cheesy Garlic Bread recipe

Ingredients

• 1/2 cup EVOO*
• 3 cloves garlic, finely chopped
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried basil
• salt
• bread of your choice (Italian bread, Kaiser rolls, etc.)
• 1/2 cup grated Parmesan

Directions

1. (If grilling) Preheat the grill to low-medium heat.
2. In a small bowl, combine EVOO, garlic, red pepper flakes, basil, and salt.  Brush bread with olive oil mixture.
3. If grilling, brush and grill both sides of bread until golden (5 minutes).  If using a toaster oven, brush one side and toast for 3-4 minutes. 
4. Sprinkle one side with Parmesan.

*You may also use 8-9 tablespoons of butter and spread mixture on Italian bread.  Heat in a 400 degree oven for 8-10 minutes.  The first 5 should be should be with pieces on top of each other and spread the Parm within the last 4 minutes.

Cornbread Muffins

I have been seeking the perfect cornbread recipe for a very long time.  This recipe can be used to make a loaf of cornbread or for muffins.  These are a great addition to a comforting dinner or as a breakfast treat.  I ate mine with the Neely's Honey Butter, which consists of a softened stick of butter and 2 tablespoons of honey.  Just mix these two ingredients together with a wooden spoon to make honey butter...can't get much easier than that!

Corn Muffins

Ingredients

• 2/3 cup (1.5 sticks) butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1 2/3 cups milk
• 2 1/3 cups all-purpose flour
• 1 cup cornmeal
• 4 1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. Preheat the oven to 400 degrees F.
2. In a medium bowl, use an electric mixer to cream butter and sugar.  Combine the eggs and milk in a separate medium bowl.  In another bowl, combine the flour, cornmeal, baking powder, and salt.  Add the flour mixture and egg mixture alternately to the creamed mixture.  
3. Thoroughly grease your mini-muffin tins with Pam Baking Spray.  Bake the muffins for 18-20 minutes.  **Note: I was nervous about rotating the pans during baking because I did not want to to interrupt the rising of the bread.  This recipe makes about 20 mini-corn muffins.  For a loaf of cornbread, grease a 13" x 9" baking pan and bake for 23-27 minutes.

 

Pumpkin Muffins

When Autumn arrives, so does the wonderful array of pumpkin treats.  A former supervisor of mine passed on a recipe for pumpkin muffins that I absolutely love.  They are moist and flavorful, yet not overpowering in one spice.  I don't put frosting on these because I don't think they need them; however, cream cheese frosting is a good option for those who desire it.  Next time, I might add 1/3 of brown sugar in place of 1/4 of it for extra sweetness and flavor. 

Pumpkin Muffins

Ingredients

• 1 15 oz. can of pumpkin puree
• 2/3 cup cold water
• 1 cup oil
• 3 eggs
• 3 1/4 cups flour
• 3 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons nutmeg
• 3 teaspoons cinnamon

Preheat the oven to 350°.  Mix the liquid ingredients first; then, add the (sifted) dry ingredients.  Bake the muffins for 30-35 minutes (rotating the pans halfway through).  This recipe creates 24 perfect muffins. 

Banana Muffins

Moist and chewy banana bread muffins.

Banana Bread Muffins

Ingredients

• 3 large, ripe bananas (smashed)
• 1/4 cup melted butter
• 2 tablespoons plain applesauce
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/3 chopped walnuts (optional)

Preheat the oven to 350°F (175°C). Mix butter and applesauce into the mashed bananas in a large bowl. Add the walnuts. In a separate bowl, use an electric mixer to mix the sugar, egg, and vanilla. Add the baking soda. Next, add the flour into the sugar bowl. Shut off the electric mixer and add the banana bowl to your mixture. With a fork, mix the ingredients together (do not over mix to avoid bananas that are too mushy or ruining your walnuts!). Pour the mixture into twelve mini muffin tins. Bake in preheated oven for 24 minutes (until the edges of the tops are golden brown).