Day #49: Brandied Peach Muffins (sans Brandy)

If you are a Southerner, and if you love peaches, and if you think Peach Cobbler is melt-in-your-mouth delicious, then you are going to GO CRAZY for today's muffin. The recipe title is Brandied Peach, but we do not keep liquor in our home so I made a few substitutions when baking these goodies. They turned out wonderful even without the addition of the Brandy, but feel free to use it if you wish. Instead of the Brandy, I used a heaping tablespoon of vanilla extract and added a heaping tablespoon of cinnamon. If you do not use the brandy, include the natural peach juice in the batter when you are mixing as it will make them extra moist. My hubby said the muffins taste just like a bowl of peach cobbler. So, I encourage you to eat one while it is hot and serve it with a heaping scoop of vanilla bean ice cream. It would be a perfect spring or summer treat!

Tomorrow's Muffin: Chicken and Corn

Thanks for following me on this muffin journey my Beautiful Friends My prayer for you this week is that you will be reminded that you are God's Masterpiece-Created for GOOD THINGS!

Ephesians 2:10

"For we are God's masterpiece. He has created us anew in Christ Jesus, so we can do the good things he planned for us long ago."

Brandied Peach Muffins

Ingredients:
oil or melted butter, for greasing (if using)
14 oz canned peaches in natural juice
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
1/2 cup superfine sugar
2 large eggs
3/4 cup buttermilk
6 tbsp canola oil
3 tbsp brandy (or 1 tbsp vanilla extract)
1 tbsp cinnamon (my addition)
finely grated rind of 1 orange


Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin paper liners.

Drain and finely chop the peaches. NOTE: If not using the Brandy, do not drain the peaches. Chop them, and then add the natural peach juice to the mixture.
Sift together the flour, salt, and baking powder in a large bowl. Stir in the sugar.

Lightly beat the eggs in a large bowl, then beat in the buttermilk, brandy (or vanilla), orange rind, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Add the chopped peaches (and juice if you are not using brandy). Stir gently until just combined; do not overmix.

Spoon the batter into the prepared muffin pan. Bake in the preheated oven for 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes,then serve warm or transfer to a wire rack to cool completely.