Fresh Peach + Basil Muffins

The St. Lawrence Market is full of great product year round, but August is an especially great time to pick up local fruits. I couldn’t resist The juiciest looking Ontario peach I’ve probably ever seen.

Massive. That one peach made 6 small individual muffins and one whole loaf for this recipe. And with half a bag of fresh basil wilting away in the fridge crisper= the perfect combination. I’ve chosen this recipe because of it’s versatility- it’s batter is nearly a savoury one, and therefor you can make these muffins fruity and sweet, or salty and savoury with other herbs, spices, etc. A good basic recipe that can be altered to your own taste and used for breakfast, lunch, or dinner!

They’d be especially great with: berries and mint, lemon and poppyseed, fresh chili peppers and parmesan, feta and oregano, or corn and jalapeños… ideas for next time!

Recipe:

2 C all purpose flour

1 TB baking powder

1/2 tsp salt

2 TB sugar

1 egg

1 C milk

1/4 C melted butter

1 jumbo peach

2 sprigs fresh basil

-Preheat oven to 375 F. Melt your butter, set aside. Dice your peach, chiffonade your basil, set aside.

-Mix the flour, baking powder, salt, and sugar in a large bowl.

-In a separate bowl whisk the egg and milk together.

-Add your peaches, basil, and all the wet ingredients into your flour mixture, and stir carefully with a spatula.

-Stir until all ingredients are just combined… you don’t want the batter to have an elastic quality, so be careful not to overmix.

-Bake batter in muffin tins, or these reusable silicon ‘muffin papers’ which don’t require a muffin tin, and are easier to clean and store. Best served warm, so eat them fresh out of the oven or give them a quick flash to take the chill off before eating them leftover.

The making of the batter and the baking of the muffins (and single loaf) that I made, literally was less than an hour in total, from start-up to eating.

Easy. Fast. Tasty.

Zero preservatives & unpronounceables.