Over the weekend we had our General Conference, which is where we listen to leaders of our Church speak to us about topics that can help us better our lives.
You know how you always pin recipes on pinterest but never actually cook those recipes? Oh that's just me? Well ignore that last bit then.
I decided that I would take a crack at baking -- first time ever here folks -- I mean I went out and purchased flour and everything. Huge accomplishment in the and I like to think that since everyone ate them and said they were yummy, that they actually were.
The original recipe came from here but I will share it again.
For the MUFFINS:
> 2 cups of all-purpose flour
> 1 Tbsp baking powder
> 1/2 tsp salt
> 1 large egg
> 1/2 cup sugar
> 1/2 cup light brown sugar
> 2 tsp grown cinnamon
> 4 Tbsp unsalted butter (melted)
> 1 1/4 cups of sour cream
> 2 cups of peaches (peeled + chopped)
For the TOPPINGS:
> 4 Tbsp unsalted butter
> 1 cup powdered sugar
> 2 Tbsp milk
Directions:
***First let me say that in the original recipe -- the original recipe made full sized muffins in a 12-cup muffin tin -- but I made mini muffins in two, 12-cup muffin tins. This will make a huge difference in times of baking.
> Preheat oven to 425°F. Spray each mini muffin tin with a little Canola Oil spray or any other non-stick cooking spray should work.
> Combine flour, baking powder, salt and cinnamon in a bowl and whisk until together.
> Using a separate bowl, whisk your large egg until the mixture is a light yellow. To this bowl, add in your sugar and brown sugar until your mixture is thick -- similar to the look of a think milk shake. Add in your melted butter in thirds (2 or 3 installments) and whisk slowly to combine -- it will seem as though your mixture is rejecting the butter but this is fine. Add your sour cream just enough to mix everything together. It should look similar to the texture of yogurt -- do not over do it.
> Going back to your dry ingredient bowl -- add in your peaches.
> Add in your wet ingredients (egg, sugars, butter, and sour cream) to your dry ingredient bowl in thirds (2 or 3 installments) but again, do not over do it. You want the batter to be mixed and combined but you should expect the batter to be very thick.
> Grab your muffin tins and begin to fill them up with the batter. I made sure to get a little bit of peach in every muffin since I was making minis. You will want to fill up each tin right to the very top. I found a 1/8 measuring cup worked perfect for this size.
> Bake at 425° for 5 min and then lower your temperature to 350° for another 15 min. Check with a fork or toothpick to see if more time is needed. The original recipe calls for 20 min but again, this is for my mini muffins.
> To make the glaze topping, wait until while the muffins are cooling. HINT: Very important that this happens when they are cooling and not before. Place the butter into a saucepan around medium heat. Stir butter constantly or it will burn. After about 5 min you can move the butter into a new bowl and stir in the powdered sugar and milk.
> Wait until muffins are cool, about 5-7 min and dip each muffin into the glaze. After that sprinkle with cinnamon.
> Enjoy pure peach bliss.
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| ^^^ Photo by my cute husband ^^^ |
