Peachy

Nothing like a day off on a Monday! Managed to get lots of things done that I’ve been putting off for ages (apart from some ironing). Picked up some peaches from the fruit and veg man when I was out and about. When I got home I found this recipe on the foodnetwork website and it worked a treat! All the ingredients are in cups, but if you’ve got a measuring jug with both U.S. and metric measurements, as I do, this shouldn’t be too great an impediment.

PEACH MUFFINS WITH PECAN CRUMB TOPPING


You will need

2 cups finely chopped fresh peaches 1
1 1/4 cups sugar, divided

1/2 cup (1 stick) butter, at room temperature

2 eggs
1 1/2 cups milk
4 cups flour

4 teaspoons baking powder

1 teaspoon salt

1/4 cup brown sugar

1/4 cup ground pecans
1/4 teaspoon ground cinnamon

4 tablespoons cold butter

Preheat the oven to 400 degrees F. (about 220 C) and prepare your muffin tray with cases. Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix and let sit for 1 hour.

Cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. I melted the butter a little in the microwave and used an electric whisk.
Add the eggs, one at a time, and beat until fluffy, about 2 minutes.
In a separate bowl, combine 3 1/2 cups of the flour, baking powder, and salt.
Add this in batches to the butter and egg mixture, alternating with the milk, being careful not to over mix. Fold in the peaches.
Spoon into your muffin cases.
Then combine the remaining flour, brown sugar, pecans, and cinnamon adding the butter with your hands, until you have a mixture resembles coarse crumble topping. Sprinkle some of this over each muffin cup.
Place in the oven and bake for about 15 to 20 minutes or until golden brown.

Enjoy with flatmates working from home or boyfriend who treks all the way up the hill to visit.

Faith


I came across a recipe for something calling itself ‘scones muffins‘ a while ago, but couldn’t tell you where for the life of me, plus I think I’ve adapted it beyond recognition now.

In actual fact, they aren’t like scones at all, but just like a sort of bread-like muffin. I’ve made these at least a dozen times, usually for breakfast before anyone else gets up, as they are so quick to throw together. Which I know sounds like something people say before things that aren’t at all quick to throw together, but these actually ACTUALLY are. Believe it.

Cheesy Breakfast Muffins

250 g plain flower
1 tsp salt
1 tsp vanilla sugar
4 tsp baking powder
400 ml milk
100 g butter, melted

Additions:
I grated in cheddar in the ones in this pic, which was very nice indeed. I think you could pretty much let your imagination run wild with these. My next version is going to have chopped red onion, maybe sun dried tomatoes and goats cheese? Basil? Olives? Lots of salt and pepper? Or go sweeter with a bit more sugar, nuts perhaps? Fruit is an obvious choice, of course.

All you do is mix together the dry ingredients, then add the liquid ones. Mix into a sticky dough. Pour into muffin cases and pop in the middle of a preheated 250 degree oven.

Best eaten straight out of the oven, with butter, jam, chutney or what have you. Also very nice cooled, but I don’t have the patience for that.

Spareroom.com

Turning to a tasty treat in times of stress and uncertainty has been my downfall all my life. If only carrots were as comforting and satisfying as these breakfast buns. I made them when my housemate Andrew and I were desperately interviewing new housemates when our other housemate, Adam, decided to move south of the river. In the end the lovely Lucy, a friend of Andrew’s, moved in so the interviews weren’t really necessary. But at least I fed a bunch of homeless Londoners. Good times.

Original recipe from the 2nd Magnolia Cookbook, so the weights are in cups and ounces. I’ve put in the equivalent in millilitres and grams, which might be helpful. Might be just confusing.


Raspberry Cream Cheese Breakfast Buns

1 3/4 cups flour (420 ml)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 pound cream cheese, softened (250 g)
1/2 cup unsalted butter (120 ml)
1 cup sugar (240 ml)
2 large eggs (room temp)
1/4 cup milk (60 ml)
1/2 tsp vanilla extract

Topping
1/2 cup raspberry jam (120 ml)

Garnish
icing sugar

Preheat oven to 350 degrees

1. Grease and lightly flour 9 bun pans or large muffin cases

2. In a small bowl, combine flour, baking powder and soda and the salt. Set aside

3. In a large bowl, on the medium speed of an electric mixer, beat together cream cheese, butter and sugar until smooth, about 3 minutes. Add the eggs and beat well.

4. Add the dry ingredients to the large bowl, in two parts, alternating with the milk and vanilla.

5. Spoon the batter into the bun pans or muffin cups, filling them about 2/3 full. Drop a few dollops of raspberry jam into each and swirl into the batter.

6. Bake for 25-30 minutes, until a cake tester comes out clean.

7. If you can wait, allow to cool for half an hour before dusting with icing sugar. Devour.

NB. When I tried these, I accidentally used salted butter, a ridiculous mistake which actually gave a sort of pleasant savoury kick to the buns which made them, for me, a bit more breakfasty than treaty.

Also, next time I try these, I very much plan on swirling in a teaspoon or two of cream cheese into the batter along with the raspberry jam. I think this could make for a rather nice, gooey centre. Or it could go terribly wrong. I’ll keep you posted.