These Peach Brandy Muffins are moist, unique muffins with peaches to be served to adult family or friends.
Having over-night guests?
Here is a great recipe idea for fresh muffins to make for brunch or snack time.
Note - If you do not have buttermilk on hand, simply substitute with 3/4 cup milk including 2 tsp. vinegar.
14 oz.(400 gram) can peaches
2 cups all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup granulated sugar
2 large eggs
3/4 cup *buttermilk
6 tbsp. vegetable oil
3 tbsp. brandy
finely grated rind of 1 orange
Drain and finely chop the peaches.
In a large bowl, combine with a fork, the flour, baking powder, salt and the sugar.
In another bowl, using a fork or a whisk, lightly beat the eggs, and then beat in the buttermilk, oil, brandy, and the orange rind.
Add the egg mixture to the flour (dry) mixture, stirring just until combined. Do not over mix.
Gently stir in the chopped peaches, just until folded in, do not over mix.
Spoon the batter into a greased or paper lined muffin pan, filling about 3/4 full.
Bake at 400° F for about 18 minutes, or until risen, golden and firm to the touch.
Makes about 1 dozen peach muffins.
Muffin Making Tips
Do not over mix the muffin batter, because this will cause the muffins to be hard with a compact texture. The ingredients should be mixed just until moistened, the batter is usually quite lumpy.
Also, do not over bake the muffins, as this results in dry, hard textured muffins.
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