Fresh Baked Fridays – Muffins!

Ok, ok – I know I’m a little early…if I didn’t post this now, I will certainly forget about it and then you’ll think I’m a loser. Even though you know I’m a loser any way, but we’ll pretend you love me.

Peach and Strawberry Muffins (not mixed…although that might be kind of tasty…hmm…)

Two cups self-rising flour…(I realized after I made the first batch that I forgot to take pictures along the way…forgive the sloppy looking bowl!)

2C Self-rising flour

2C Self-rising flour

1/4 C Sugar

1/4 C Sugar

1/4 C Sugar

1 large egg, 1 cup milk, 3-4 tablespoons of applesauce (or vegetable oil if you prefer), vanilla extract (to taste – I measured for the first batch, but for the 2nd I just dumped some in…probably about 1 teaspoon if I had to guess.)

...add the wet ingredients...

...add the wet ingredients...

Stir together until ingredients have been incorporated – not too much though. Once the dry ingredients are mostly wet, add in your fruit. I used frozen peaches and straberries for these, by all means use fresh if you have them! I do think the frozen strawberries added a bit too much liquid to the batter – and I think I stirred this one too much, which resulted in dense, thick muffins.

Strawberries taking a swim...

Strawberries taking a swim...

...and now the peaches...

...and now the peaches...

Pour into lined muffin tins about 2/3 full (or more if you’re a rebel. I’m a rebel.)

...fill lined muffin tins...

...fill lined muffin tins...

Sprinkle with sugar before placing tins in 425 degree oven. Bake for about 20 minutes, or until the tops have a nice golden brown color.

Peach Muffins

Peach Muffins

…mmm…

Strawberry Muffins

Strawberry Muffins

Yeah…that’s good stuff, Maynard. Good stuff.

Simple Muffin Recipe

Makes about 24 muffins

  • 2C self-rising flour
  • 1/4 C sugar
  • 1 C milk
  • 1 large egg
  • 3 tbs vegetable oil (I used 4 tbs of applesauce)
  • 1 tsp vanilla (optional)
  • Fresh or frozen fruit, cut into chunks, amount may vary depending on fruit (real helpful, I know!)

Preheat oven to 425; grease or line muffin tins.

Combine flour and sugar in medium bowl; add wet ingredients. Stir gently, just until the dry ingredients are incorporated. Add fruit, and gently combine. Batter should still be lumpy.

Pour into muffin tins, about 2/3 full. Sprinkle with sugar before placing oven.

Bake for 20 minutes, or until tops of muffins are a nice golden brown.

Now, sneak one for yourself before every one realizes you’ve baked anything – best served warm with a great cup of tea or coffee.

Enjoy!!

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