Jeweled Muffins

~ Mary ~

Peaches and cherries, cherries and peaches we couldn’t stop snarfing long enough to make them into anything.  I put a halt to it when I couldn’t take anymore root-a-toot-toots.  Honestly – I thought beans were the musical fruit.

 

This recipe is super moist and will take any type of fruit you care to put in.  I wouldn’t do the cherries again, because the flavor didn’t shine like the peaches did and they got so dark from sitting in the fridge over-night.  I also like my muffins to POOF like these and I think because my fruit chunks were too large these didn’t reach their full poofing potential.

 

Another muffin recipe you might enjoy:

Blueberry Corn Muffins

 

 

Jeweled Muffins

All ingredients need to be at ROOM TEMP or about 70°

 

In mixing bowl on medium speed combine and mix until you have fine crumbles:

2 Cups Flour

3/4 Cup Sugar

6 Tbsp Butter

1/2 tsp Salt

1 1/2 tsp Baking Powder

1/4 tsp Soda

3/4 tsp Cardamom or Cinnamon

Zest of 1 Lemon

 

In a separate bowl whisk together:

1/4 Cup Orange Juice Concentrate

1/2 Cup Butter Milk

1 Large Egg

1 tsp Vanilla

 

Add to the flour mixture and mix JUST UNTIL COMBINED

 

Gently fold in 2 Cups Fruit – your choice – blueberries, strawberries, mangoes, peaches, nuts……..the sky’s the limit!

 

Optional to sprinkle with Sugar in the Raw after they’ve been in the oven for a bit and have started to rise

 

Bake in greased muffin tin at 375°

time according to size of pan you use

Mini muffins about 12-15 min (makes a lot)

Regular muffins about 20 – 30 minutes (makes 12)

Jumbo muffins about 30-40 minutes (makes 6)