This Healthier Easter Recipe for Kids, see the pictures(!), is very easy and makes fun Easter muffins with peeps for the perfect Easter Breakfast or Brunch.
The ingredients for these muffins includes canned peaches, however, if you are fortunate enough to have fresh peaches on hand, they will work fabulously as well!
FOR THE EASTER MUFFINS
1 14 oz. can peaches, drained
2 cups all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup granulated sugar
2 eggs (if small, use 3)
3/4 buttermilk (or 3/4 milk including1 1/2 tsp. vinegar)
6 tbsp. melted, cooled butter (or vegetable oil)
1 container, (about 340 gr.), purchased, vanilla (white), icing
FOR THE GARNISHING
chocolate shavings, (use a potato peeler to "shave" pieces off of a piece of chocolate)
12 marshmallow "peeps"
Finely chop the drained, canned peaches.
In a large bowl, stir together the flour, baking powder, salt, and the sugar.
In a small bowl, lightly beat the eggs, then beat in the buttermilk and the oil.
Make a "well" in the center of the dry ingredients, and pour in the beaten liquid ingredients.
Gently stir in the chopped peaches, just until combined, do not overmix.
Spoon the muffin batter into greased, (I used non-stick cooking spray), or paper lined muffin cups.
Baked at 400° F for about 20 minutes, or until well risen, golden brown, and firm to the touch.
Let the muffins cool for about 5 minutes in the pan, and then remove muffins to a plate until cooled.
Using the vanilla icing, top each muffins generously with the icing.
Sprinkle chocolate shavings on top of the icing, and add a marshmallow "peep" to the top of each iced muffin.
Makes 12 muffins.
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