It truly amazes me how some food bloggers are able to post something new almost every single day. That takes a lot of dedication. By the time I'm done baking/cooking/cleaning up the mess in the kitchen/taking a hundred pictures/picking a few out of those hundred for the post/writing the actual post, I am exhausted. I don't know how they manage!
What I'm really curious to know though, is how they never run out of ideas of things to bake? My mom has been married for 37 years and given allllll of her cooking experience, she's still stumped by what to make for dinner, pretty much every day. Then again, that might be due to the fact that she isn't on the Internet browsing for new recipes all the time, as I'm sure these food bloggers are. But still, no matter how much time you may spend on foodgawker or your blogroll, it's not easy to find something that you want to try and have all the ingredients for.
Bottom line is, I give lots of props to my food bloggers. And lots of props to myself if I actually manage to keep this blog up and running when I'm married and have rugrats running around.
I know my blog totally makes it seem like I'll be giving them desserts for dinner all the time, but I promise, I won't spoil them like that. Just kidding. I'm sure it's not considered being spoiled if they contract diabetes. I will only occasionally treat them to some healthy peach and honey muffins IF they are good. Whatever my definition of good is at that time.
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| Fail. |
Today was such a gloomy, rainy day; the kind of day where you really don't feel like doing anything. I ALMOST didn't make these muffins because it was that kind of day. And because the lighting sucks when it's raining. That's also the reason I don't bake at night by the way...which is why you see more desserts than dinners on here. I could decide to wake up early someday and make lunch. But I like my sleep nobody's ever actually home to eat it.
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| I managed to stick it back together for a picture... |
These muffins were easy to whip up, minus the annoying part where I had to boil some water and then simmer the peaches in it so that I could peel their skin right off. But I guess anything beats peeling peaches with an actual knife. I think the best part about making these was the part where I was so excited to take a picture that I didn't give them enough time to cool, so when I peeled the cupcake liner away from the muffin, I managed to amputate the muffin top, while the rest of the muffin stayed stuck to the liner. I probably should have just stuck to greasing the muffin tins. No worries though. After the muffins cooled properly, I was able to remove them without any injuries. But just for laughs, I posted the pictures of my amputated muffin below.
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| ..because I was too lazy to wait and take a bite out of this one. |
In my opinion, the muffins needed a little more sugar. The 1/3 cup just isn't cutting it. But other than that, they were moist and delicious. And I really liked the cinnamon sugar topping, it gave them that extra sweet finish. Overall, they were juuust peachy, in both the literal and figurative sense.
Fresh Peach and Honey Muffins
Yield: 12 muffins
Ingredients:
2 and 3/4 cups all purpose flour
1/3 cup organic sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup olive oil
1 egg
1 and 1/4 cup sour cream (plus ¼ cup sour cream at the end of the recipe)
1/3 cup honey
1 teaspoon vanilla
1 and 1/2 cups peaches, peeled and chopped(2 large peaches were more than enough)
1 tablespoon organic sugar
1/8 (or less) teaspoon cinnamonDirections:
Preheat the oven to 400 degrees.
To peel the peaches, prepare a small pot of simmering water. Drop a peach in the water and let it simmer for about 20 seconds. Remove the peach with a slotted spoon. Using a paper towel, gently rub the skin off of the peach. It generally slides right off of the flesh.Some peaches may have tougher skin though, so they will need to simmer for a little longer.
Place the flour, sugar, baking powder, baking soda and salt in a small bowl. Stir it with a whisk to lighten and combine it. Place the egg and oil in a larger bowl. Whisk the egg and oil together until they are well combined. Add 1-¼ cup of sour cream. Whisk the mixture to fully incorporate the sour cream and then add the honey and vanilla. Again, whisk to fully combine the wet ingredients. (I whisked all of the above ingredients together using my KitchenAid stand mixer, then I used the flat beater attachment for the following part.)
Pour the flour mixture into the wet mixture and stir it gently with a spoon. Add the additional ¼ cup sour cream to the mixture to add more moisture and continue to mix gently until the batter is uniformly wet and combined. Do not over-mix. Add the peaches and stir them into the batter.
Using a spoon or an ice cream scoop, place the batter in a well greased 12 cup muffin tin. In a small prep bowl, combine the sugar and cinnamon. Sprinkle the muffin batter with the cinnamon sugar.
Bake for 18 to 20 minutes(I took mine out at 18 minutes) or until golden. Remove the muffins to a wire rack to cool completely.
Adapted from the meaning of pie
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