Peach and Vanilla Muffins

It's been a while, 
but that's because the sun has been shining and the garden has needed doing, and baking has taken a back seat lately. But tonight I have friends over so muffins it is!!

In a large bowl mix together:
375g self-raising flour
220g caster sugar

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs
vanilla essence

Mix the wet into the dry then stir in:
1 can drained, diced tinned peaches

Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool

Peach Muffins

I know it's been a while, but these were worth waiting for. I love peaches, and now that the sun is shining and I'm starting to create my new garden these seemed the only possible way to have my first ever picnic in my new garden.

In a large bowl mix together:
375g self-raising flour
220g caster sugar

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
vanilla essence
2 large eggs

Mix the wet into the dry ingredients then stir in:
1 cup diced tinned peaches

Divide the batter between 12 muffin cases and bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool

Best served in the sunshine with great friends!

Peach Cheesecake

I got to celebrate Christmas last weekend with my kids as we are all in different places on Christmas day this year, and this called for making two cheesecakes in one weekend. So being one for trying something new I adapted the original Raspberry and Lime Cheesecake, and went for Peaches instead. 

It was refreshingly different and didn't last long (as usual), so I take that as confirmation that it was a success.

Line the base of your tin with:
200g crushed ginger nut biscuits
mixed with 50g melted butter
press down well and pop in the fridge to chill while you make the topping

Cream together:
500g Mascarpone cheese
40g icing sugar
quarter cup juice from a tin of peaches
quarter cup blitzed drained peaches (I finally found my blender at the back of the cupboard!)

Put the cream onto the chilled biscuit base
place drained peaches on the top to decorate
put back in the fridge to chill until required

Chocolatey Peach Muffins

I'm off to celebrate a house-warming this afternoon, and no house is properly warmed without the smell of freshly baked muffins, so for this occasion I went for peaches and chocolate. The cocoa ran out so I had to vary the usual levels of dry ingredients, which is why I added choc chips to make them a bit more chocolatey. But they look fine coming out of the oven, and I imagine they'll taste just fine once I get to this BBQ.

In a large bowl sift together:
340g self-raising flour
25g cocoa
stir in:
220g caster sugar

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
half cup fruit juice (drained from the can of peaches)
1 large egg

Mix the wet into the dry

Then stir in:
100g milk chocolate chunks
half cup drained diced peaches

Divide the mixture between 12 muffin cases
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before removing onto a wire rack to cool

Peach and Almond Muffins

I love this combination:
 

In a large bowl mix together:

300g self-raising flour

75g ground almonds

220g caster sugar

In a small bowl mix together:

90g melted butter

half cup sour cream

quarter cup of fruit juice drained from a can of peaches

2 large eggs

Mix the wet into the dry

Stir in:
1 cup of diced, drained, tinned peaches

Divide the mixture between 12 muffin cases

Bake Gas 5/6 for 20-25 minutes

Leave in the tin for a few minutes before removing onto a wire rack to cool

Peach and Apricot Muffins

Today has been bake for Bible Week day, getting ready for our camping expedition (and considering the weather here in England this 'summer' I'm taking my wellies and a large brolly). Anyway, turning up without at least a couple of dozen muffins isn't an option, so as well as the usual favourites - double chocolate fudge, ordered by Tim, I also did some that I particularly love - peaches and apricot. That must be two of my 5-a-day in each muffin!

In a large bowl mix together:

375g self raising flour

220g caster sugar

In a small bowl mix together:

90g melted butter

half cup sour cream

quarter cup milk

2 large eggs

Stir the wet into the dry

Then stir in:

half cup chopped peaches (I used tinned)

half cup chopped apricots (I used dried)

Divide between 12 muffin cases

Bake Gas 5/6

20-25 mins

Leave in the tin for a few minutes before removing onto a wire rack to cool

Emma's Peach and Almond Muffins

After the success of the camping muffins (which didn't last long at all) and a very uncharacteristic banana, nut and craison loaf (it took alwhile to find the loaf tin, as it had been so many years since using anything other than the muffin tray!) I returned to my kitchen with the help of Emma. It's only right to teach 'em young, so she got to choose the flavour and we created some scrumptious muffins before trecking off to feed the ducks.

375g self raising flour
220g castor sugar
mix together in a large bowl

melt 90g butter, add
half a cup of sour cream,
quarter cup of milk,
2 large eggs and
a few drops of almond essence
mix together

add the wet to the dry

add in a cup of chopped peaches (I use tinned - no peeling required!)
mix together

divide into 12 muffins cases and bake for 20-25 mins on gas 5/6

Always remember that at this point it is your duty to clean out the bowl - Emma was particularly good at this bit.

Eating them whilst they are still warm was also compulsory today - the ducks were waiting to be fed

Peach Melba Muffins

My Bible Week Baking Fest has begun in earnest - so this is one of the new flavours I'm experimenting with. They smell delcious, so I doubt there'll be many left to share after day one.

For a genuine Peach Melba you should serve with vanilla ice-cream; but with muffins you need to have all that gorgeousness on the inside, so I have put a creamy vanilla filing in the centre to try and get the same effect. Can't wait to taste these ones - but I suppose I should actually wait until I arrive at camp before I start taste-testing them.

In a large bowl mix 375g self raising flour with 220g castor sugar

melt 90g butter and add half a cup of sour cream, quarter cup of milk, half a teaspoon of vanilla essence and 2 large eggs. mix together

mix the wet into the dry
then add half a cup of raspberries and half a cup of chopped peaches (drained if you use tinned ones)
mix togetherin a seperate bowl mix one tablespoon of castor sugar with half a tub of cream cheese, add a few drops of vanilla essence.

place a small bit of the muffin batter in the bottom of each paper case.
plop half a teaspoon of cream cheese mixture onto the centre
then cover over with the remaining muffin batterbake for 20-25 mins
gas mark 5/6

I think these ones are going to turn out to be my new favourties!