My mom bought some fruit while she was in town visiting me (yay for mommies), but sadly, I couldn't eat it all before it started getting too soft for my liking. So I baked it! Best solution to handling overripe fruit. This time I went with a Joy of Cooking basic muffin recipe and threw in the rest of my blueberries and two peaches (which I know are peaches thanks to some helpful identifying advice from a friend - peaches, nectarines, apricots, my brain can't keep them straight). They weren't the best muffins I've ever made - I used half and half (my mom bought it and I'll never use it otherwise), so maybe that was why? Or maybe because I used oil instead of butter, and I don't love oil? Or probably I overmixed it because it was smooth. I'm not sure but I just wasn't crazy about the texture. The fruit is yummy, though, of course, and my friends liked them enough to eat them, so problem solved.
2 cups all purpose flour
1 tbsp baking powder (make sure its not clumpy, I keep finding them in my finished products)
1/2 tsp salt
1/4 tsp grated or ground nutmeg (I also add some cinnamon and cardamom, why not?)
2 large eggs
1 cup milk or cream
2/3 cup sugar or brown sugar
1/4 to 1/2 cup (1/2 to 1 stick) butter, melted, or 1/4 to 1/2 cup oil
1 tsp vanilla
Preheat oven to 400 degrees.
Mix flour, baking powder, salt, and nutmeg together. In another bowl, whisk eggs, milk, sugar, butter/oil, and vanilla. Mix together with a few light strokes, just until the batter is moistened but not overmixed and smooth. Add in cut up fruit. Pour into muffin tin.
Bake for 17 minutes (longer with fruit) until toothpick comes out clean. Let cool for 2-3 minutes before removing from pan. Serve warm with some butter, and it's delicious!
I've found that when I keep baked goods, it is actually better to not seal them fully because they get soggy sometimes. But it depends on a lot of things.
2 cups all purpose flour
1 tbsp baking powder (make sure its not clumpy, I keep finding them in my finished products)
1/2 tsp salt
1/4 tsp grated or ground nutmeg (I also add some cinnamon and cardamom, why not?)
2 large eggs
1 cup milk or cream
2/3 cup sugar or brown sugar
1/4 to 1/2 cup (1/2 to 1 stick) butter, melted, or 1/4 to 1/2 cup oil
1 tsp vanilla
Preheat oven to 400 degrees.
Mix flour, baking powder, salt, and nutmeg together. In another bowl, whisk eggs, milk, sugar, butter/oil, and vanilla. Mix together with a few light strokes, just until the batter is moistened but not overmixed and smooth. Add in cut up fruit. Pour into muffin tin.
Bake for 17 minutes (longer with fruit) until toothpick comes out clean. Let cool for 2-3 minutes before removing from pan. Serve warm with some butter, and it's delicious!
I've found that when I keep baked goods, it is actually better to not seal them fully because they get soggy sometimes. But it depends on a lot of things.
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