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!
2 C all purpose flour
1 TB baking powder
1/2 tsp salt
2 TB sugar
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.
St Lawrence Market produce.
Next up= Jalepeno Rosemary + Garlic Focaccia…