9.12.2011

Ahh...Relaxing Weekend, Will You Come Back?

This past weekend was fabulous in a very low key way. Spent some quality snuggle time with Harper and Mav, ran a painful 10 miles, took a trip to the farmer's market, watched the NOLES play football, and ended the weekend with some baking and a Sunday Night Baltimore Family Dinner.



Seminole flag waving proud at the Baltimore alumni bar
With some of my farmer's market peaches I decided to take a stab at this recipe from Marcus Samuelsson's blog. I used cupcake liners instead of the butter, and they did stick a bit, but they still turned out absolutely delicious!
Yummy!



Cinnamon Peach Muffins Recipe
Makes 9 muffins, Adapted from Food & Wine’s Best of the Best Cookbook Recipes
Ingredients:
Butter for tins
1 ½ tablespoons cinnamon
1 large or 2 small peaches, ripe, but firm
1 tablespoon unsalted butter
1 tablespoon honey
1 cup oat flour
¾ cup all-purpose flour
½ cup whole-wheat flour
¼ cup sugar
¼ cup dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
3 ounces (¾ stick) unsalted butter, melted and cooked slightly
¾ cup whole milk
½ cup sour cream
1 egg
Method:
  1. Place a rack in the middle of the oven and preheat to 350F. Rub muffin tins with a 1/3-cup capacity with butter.
  2. For the topping, halve the peach, remove the pit, and slice the halves into slices about ¼ inch thick. Add the butter, honey, and 2 teaspoons of the cinnamon to a medium-size skillet. Place the skillet over a medium flame to melt the mixture, stirring to combine. Cook until the syrup begins to bubble, about 2 minutes. Add the peaches, toss the pan to coat them with the syrup, and set aside.
  3. Sift the dry ingredients into a large bowl, pouring back into the bowl any grain or other ingredients that may remain in the sifter. Using a spatula, mix the wet ingredients into the dry ingredients and gently combine.
  4. Scoop the batter into 9 muffin cups, using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Toss the pan of peaches to coat them with the pan juices. Lay one slice of peach over each of the muffins, tucking a second slice partway into the batter. Any extra peaches are delicious over yogurt or ice cream. Spoon the pan juices over the peaches.
  5. Bake for 24 to 28 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty, their bottoms are golden in color (twist a muffin out of the pan to check), and the edges of the peaches are caramelized. Take the tins out of the oven, twist each muffin out, and place it on its side in the cup to cool. This ensures that the muffin stays crusty instead of getting soggy. These muffins are best eaten the same day they are made. They can also be kept in an airtight container for up to 2 days, or frozen and reheated.
The weekend finished off with a Sunday night family dinner with some of my friends from Baltimore. It made me miss my Tallahassee family a lot. And on that note, I'm off to drown my sorrows in a muffin!


-Abbie

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