Peachy Corn Bread Muffins

Peachy Corn Bread Muffins

These peach muffins are tender and moist, with just a hint of crunch from the cornmeal, and are guaranteed to please.

PREP: 15 minutes
BAKE: 14 minutes
COOL: 5 minutes
OVEN: 400°F
SERVINGS: 12 muffins

  • 1 cup yellow cornmeal
  • 3⁄4 cup all-purpose flour
  • 1⁄4 cup sugar
  • 2 1⁄2 teaspoons baking powder
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon apple pie spice
  • 3⁄4 cup milk
  • 2 eggs
  • 1⁄4 cup butter, melted
  • 3⁄4 cup chopped fresh or frozen unsweetened peaches
  • Light vegetable oil spread (optional)

1- Preheat the oven to 400°F. Set aside twelve 2 1/2-inch muffin cups that have been greased. Combine cornmeal, flour, sugar, baking powder, salt, and apple pie spice in a medium mixing basin. Create a well in the center of the flour mixture and set it aside.

2- In a small mixing bowl, combine the milk, eggs, and melted butter. Mix in the peaches. Add the peach mixture to the flour mixture all at once. Stir until barely moistened. Fill the prepared muffin cups two-thirds full with batter.

3- Bake for 14 to 15 minutes, or until the edges are firm and golden. Cool for 5 minutes in muffin cups on a wire rack. Remove from muffin cups; serve warm. Serve with vegetable oil spread if preferred.

NUTRITION FACTS (per muffin):

145 cal., 5 g total fat
(3 g sat. fat), 47 mg chol., 219 mg sodium, 21 g carb.,
1 g dietary fiber, 3 g protein.

See also  Traditional Roast Turkey

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