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
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...
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...
...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...
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
…mmm…
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!!
