Hello to everyone here at Tales of A Ranting Ginger! I am so excited to be the newest Food Blogger contributing recipes here! My name is Dawn, and I write the blog Addicted to Recipes. I started my blog after making a new year’s resolution to make (at least) one NEW recipe each week for my family. That resolution has held up strong, and I have been having an absolute blast being a part of this amazing world of blogging! In my mind, this is the PERFECT week to be starting a new writing adventure…it’s my birthday week! Yay! (be sure to stop by my blog for a week full of giveaways!). Without further delay, here is the first recipe that I want to share with you – it is for Peach Shortcake Muffins!
Oh how I LOVE peaches. Just love love LOVE them. They are one of my most favourite fruits. I am so lucky that we live in a beautiful peach producing region. Each summer we are able to purchase wonderful, juicy peaches from the orchards that surround our city. So so lucky!
Last summer, I totally did not get my fill of peaches. I’m not into canning (plus, last summer I had a newborn…my hands were full!) – I prefer peaches when they are fresh. We bought what seemed like tonnes last summer, but alas, it wasn’t enough as I have been craving peach season ever since.
My parents were away earlier this summer, they were camping south of our city, and did me the ever so kind favour of bringing us back a case of the early peaches, as the fruit is always ready earlier a few hours south of us. That first case was so very good, and I am just waiting for the signs to go up at the local orchards letting me know I can get more peaches.
I had just a few peaches left from the first case, so I decided to bake some muffins. I didn’t have enough for a pie, otherwise peach pie it would have been. Instead, I went with Peach Shortcake Muffins, from the Robin Hood Baking Festival baking brochure from 1996. Yes, 1996. No, I am not a hoarder. I collect recipes!! Here is the recipe:
MUFFIN:
1 2/3 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ginger
6 tablespoons butter or margarine (softened)
1 cup milk
1 2/3 cups coarsely chopped peaches
TOPPING:
2 tablespoons sugar
1/2 teaspoon cinnamon
Preheat oven to 400F.
In a large bowl, combine the flour, sugar, baking powder, salt and ginger. Cut in the butter or margarine with a pastry blender until the mixture is crumbly. Add in the milk and peaches. Stir to combine, but do not overstir. Spoon into prepared muffin cups (greased or lined). Sprinkle with topping.
Bake for 20-22 minutes, or until set and golden.
Note – Canned peaches may also be used. And, try substituting other fresh fruits for the peaches, such as strawberries!
VERDICT:
So delicious! I just love these muffins! So does our 1 year old, he’s a big “bread” kid, and these were a hit with even the littlest man in our family!
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