Fresh Peach Muffins

Ingredients:

4 Tablespoons unsalted butter, softened

1 cup granulated sugar

3/4 cup whole milk

1 large egg

1 3/4 cups plus 1 Tablespoon unbleached, all-purpose flour, divided use

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup fresh peach pieces, peeled

Heat oven to 400°F. Butter 12 muffin cups. Beat the butter with the sugar in a large bowl until well blended. Pour in the milk, add the egg, and beat until smooth.

Sift the 1 3/4 cup flour with the baking powder and salt onto a piece of parchment. Add the dry ingredients to the wet mixture and mix just until moistened.

Toss the peaches with the remaining Tablespoon of flour in a large bowl and fold into the batter. Fill the muffin tins halfway with the batter. Bake for 15 minutes or until lightly browned on top. Cool in the pan for 5 minutes, then run a thin knife blade around each muffin. Lift slightly on one side and tilt gently to remove from the tin. Cool briefly on a wire rack. Serve warm.

Chef Bev Shaffer * Cooking School Director | WAKR Recipe * August 20, 2008

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