and "Enter Me" to Mysteryloverskitchen@gmail.com.
And now: Peachy-Pecan Muffins
Every June starts our annual peach harvest. You see, a few years back we planted a peach tree in memory of our beloved orange cat, who had passed away. Fuzzy cat = fuzzy peaches -- it seemed appropriate.
Well, we had no idea that the Chubman would be sending us peaches from the great beyond by the bushelful. I’m not kidding, we’ve been known to eat sun-warmed peaches until we think we’re going to sprout fuzz and not just in our navels. Thankfully, peaches are a much more welcome fruit than say grapefruit, and when people see you coming with a bag of peaches to unload on them, they don’t generally turn around and run.
Still, this one tree has yielded easily over 300 peaches per season and since that season is short in
One of my favorite recipes is the Peachy-Pecan Muffin. They’re not exactly cupcakes, but given that breakfast is my favorite meal of the day, second to dessert, these do quite nicely to start the day right.
1 ½ cups flour
½ cup sugar
2 tspns baking powder
1 tspn cinnamon
¼ tspn salt
½ cup butter (melted)
¼ cup milk
2 cups peaches, peeled and diced
Preheat oven to 400. Paper-line 12 muffin cups. Prepare topping (recipe follows) and set aside.
In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. In small bowl, combine butter, milk and egg. Pour into flour mixture, stirring until just moist. Fold in peaches. Spoon into muffin cups. Sprinkle topping over batter. Bake 20-25 minutes.
Topping: In small bowl, combine ½ cup chopped pecans, 1/3 cup brown sugar, ¼ cup flour and 1 tspn cinnamon add 2 tbspns melted butter, stirring until mixture in crumbly.
Jenn McKinlay SPRNKLE WITH MURDER -- March 2010
(aka Lucy Lawrence -- STUCK ON MURDER -- Sept 2009)
For more recipes and information visit: http://www.jennmckinlay.com/