Peaches and Cream Muffins
I’m on a break with Facebook. I know. How could I survive? But I’m just so tired of trying to keep up with their ever-evolving practices. Don’t get me wrong. I love that it connects me with distant friends and family and I also love all the amazing support/encouragement/love I get from my beloved FB peeps (a zillion birthday messages and over 100 comments when we debuted the cover of our book.) But, like anything I don’t completely understand, I’m getting a bit dubious of it and wondering if there really is a way to keep my thoughts and photos private, or at least only shared with my accepted friends? Where are my photos, likes and comments going? I’m not sure any more and privacy is an issue for me.
As a tech challenged mom and not a time-wallowing teenager, I don’t have a whole weekend to lock myself in my bedroom so I can figure out this week’s settings changes. (Who am I kidding? It would take a teenager 7 minutes. I’m the one who needs the weekend.) I also panic every time I see one of those insanely long-winded paragraphs posted in a friend’s status with directions on how to save them from having their information splashed everywhere for all the world to see. If I “like” someone’s picture is the photo suddenly eligible to be used in an online ad for cigarettes in South America? Or there’s that juicy tidbit of tagging. Any “friend” with a camera can take some horrible, unknown shot of me and then post the little gift so it pops up on my timeline as a tagged reminder that I should never, ever, ever bend over, talk and wear my polka dot Calvin Klein bikini all at the same time. The worst part? You can’t get that stuff down because it lives somewhere else and, back to my first point, I don’t have the time to figure out/click the layer of pulldown bars necessary to untag, unlike, report cellulite abuse, etc.
Photo by Maya Visnyei
It’s why I love instagram. I’ve started fresh there. If I “like” something, I just liked it. I didn’t catapult it into the lives of every friend of a friend of a friend this side of the Mason Dixon line. It’s also images I can quickly gloss over if I so choose. Unlike people’s political/sport/music ramblings on Facebook that I can’t stop myself from reading and then am angry at myself for killing all that time reading. (I really should have been writing my post instead.) I know I’m late to the whole Instagram thing but, as they say, better late then never. (I’m also tardy about Twitter but I’m slowly building followers.)
Since we’re about food over here at SPC, I like that Instagram is about great photos, and who doesn’t love a gorgeous looking shot of food. It’s a lot of what I see over there any way. My friend’s great homemade dinner, the apples they picked, a fancy meal they ate out or just plain, old shots of their kids. Since family is the other thing we’re about over at SPC, I can’t get enough of the kids (or the cats). I realize that you can put photos on Facebook but I feel like folks expect a prelude to them. You don’t really have to even caption your Instagram photos. After all, as they also say, a picture speaks a thousand words.
I don’t think I said much about these muffins when I used them yesterday as a teaser on Instagram for today’s post. I didn’t mention that I made them because peaches are one of my husband’s favorite summer fruits–He can finish off a huge container with the greatest of ease. I also didn’t say that I added the cream part because that’s what I love about a muffin, a cheesey surprise in the middle. (Witness my addiction to any pumpkin cream cheese muffin come fall.) You’ve got just under a month to continue to enjoy fresh, local peaches so why not fold them into your morning or afternoon snack. Similar to my peanut butter and jelly muffins, these really hit the mark due to a dollop of the cream cheese mixture baked into the centers of these babies. And no canned peaches here. Unlike many traditional recipes, these muffins are the real deal, with delicious chunks in every bite. It’s why I can’t stop making them.
Ingredients
- 2 cups spelt flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1/2 cup sour cream
- 1 egg
- 2 tablespoons butter, melted
- 2 peaches, diced
- ½ cup cream cheese
- 1 tablespoon honey
- 1/8 teaspoon almond extract
Method
Preheat your oven to 350 degrees.
Grease a muffin tin and set aside.
Pour the milk and sour cream into a large mixing bowl and whisk to combine.
Add the egg and blend, then stir in the butter.
In a separate bowl, whisk the flour, sugar, baking powder and salt.
Add your dry ingredients into the wet in three parts, mixing after each addition.
Fold in your peaches.
In a small bowl, mix the cream cheese, honey and almond extract.
Fill each muffin tin with about a heaping tablespoon of batter and then place about a teaspoon of the cream cheese mixture on top.
Spoon another tablespoon of batter on top.
Continue this process until each of your muffin tins are filled.
Bake in the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for a few minutes and then turn out on to a rack.
Serve either warm or room temperature. Store in a air tight container for up to a week.
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
18 Comments
Sara
August 08, 14:45Hey there! You’re missing the flour in the ingredient list. Though I will myself be trying them with almond meal. I love peaches in everything. Cheers!!
Jan
August 11, 14:27Sara,
I see 2 cups spelt flour in the ingredient list.
Jan
August 11, 14:30Also try – Peach Pie The Old Fashioned Two Crust Way from the Allrecipes.com site. Made it on Thursday and it is so good.
NJ
August 11, 14:39Am I crazy? I don’t see the temperature for the oven?
Jan
August 12, 20:14I see that it says 350 degrees.
Anne
August 15, 15:42Just made these and they were delicious. Had to make a couple of changes as I only had regular flour and had no cream cheese. (Yes, I also hate people who said they made the recipe but changed it into something else – but the changes were fairly minor). We don’t think you need the cream cheese because they are already moist muffins.
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