Peaches and Cream Muffins

It’s been a long time since I last updated this blog! I’ve actually been cooking and baking a lot lately. I recently made some baked chicken served with pico de gallo with chopped oranges — that was heavenly! Then, I made breakfast for dinner once. I must admit — breakfast is my favorite meal of the day. But we didn’t have your average American breakfast. I mixed some Filipino breakfast foods with American ingredients and came up with a fusion of the two cuisines. That was an amazing dinner — and it was very much like dinner because Filipinos actually eat rice for breakfast so I made some for that breakfast for dinner deal. Yesterday, I made some amazingly delicious Asian Lettuce Wraps. I would LOVE to share the recipe with you. Problem is, I don’t measure! So I just eyeball what I’m cooking and it’s harder to blog about that because I want to give precise recipes and I never really feel like measuring what I’m putting in stuff just so I can write it down.

Anyway, here’s a baking recipe that I can actually share with you. I can’t remember where I got this recipe from. I’m sure I got it online. I’ll post the source when I find it. Anyway, this is a tried and tested recipe and it has never failed me! It’s very peachy, very moist. It’s perfect for breakfast and you don’t have to make it with peaches! It’s great if you want very moist blueberry muffins too!

Ingredients:
2 large eggs
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (or 1 cup plain low-fat/fat free yogurt)
1 cup chopped peaches (canned or fresh) [personally, I like having a chunk of peach in every bite so I double the amount of peaches the recipe called for]

Instructions:
Preheat oven to 400 degrees F. Line muffin tins with cupcake liners or spray muffin pan with cooking spray.

In large bowl beat eggs, gradually add sugar while beating. Continue beating while adding oil. Add vanilla. In a separate bowl, sift flour and baking soda. (You can use a sifter or just use your a strainer) Add the salt. Stir dry ingredients into egg mixture alternately with sour cream. Fold in peaches. Don’t overmix!

Fill the cupcake liners (or the greased muffin pan) until each cup is 3/4 full. Bake for 20 minutes.

I made this with canned peaches in light syrup. I didn’t want to waste the syrup so I tried to make a kind of glaze with it. This is optional and you don’t have to make it. Your muffins will taste amazing even without this:
I put about 1 cup of the syrup in a saucepan, added about 3 tablespoons of sugar. After turning off the stove, I added 1/4 cup of the Arbor Mist Island Fruits Pinot Grigio that we had sitting around. When it was a wee bit cooler, I added 1/2 cup of chopped peaches to the glaze. You could taste the alcohol but it was very lightly spiked… the mixed fruits flavor of the wine went along very well with the peaches. It was like peaches and cream muffins heaven for a little kid (I don’t know about you but I absolutely LOVED muffins for breakfast as a little kid) but because of the slightly alcoholic glaze, it felt a little bit more gourmet… a little bit more grown up.

Try it out and tell me what you think!