Last week's menu plan was shot because our plans changed a couple times throughout the week! We did manage to get some meals out and we fixed grilled chicken and burgers, but other than that, we failed on following the menu! For this reason, we have a couple repeats this week that I hope to actually get to!
Baked Sweet Potatoes
Peppers, Onion, Zucchini
Dinner with family
Garlic and Black Pepper baked Tots
This weekend my Mom and Dad came up! We had a great time visiting and going to the Strawberry Festival! I can't wait to post pictures of that! Saturday morning I tried to a new recipe and it was a big time success!!!! Peach Pie Muffins!!! They were easy, quick, and oh-so-good!
I found the recipe on Pinterest (shocking, right?). Here is the recipe. (You can click the picture to go to the original post and photos - she gets credit... this is not my photo or recipe... but it sure is good!!)
Peach Pie Cinnamon Muffins with Brown Butter Glaze
makes 12-14 large muffins
- 2 cups all-purpose flour
- 1 Tbsp baking powder (yes, 1 FULL tablespoon)
- 1/2 tsp salt
- 1 egg
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 heaping tsp ground cinnamon, plus more for sprinkling on top
- 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly
- 1 and 1/4 cups sour cream (I used light sour cream – regular or nonfat would work too)
- 2 cups peeled & chopped fresh peaches (thawed, frozen peaches would work too)
Brown Butter Glaze
- 4 Tbsp unsalted butter
- 1 cup powdered sugar, sifted
- 2 Tbsp milk or cream
Preheat the oven to 425F. Line 12-cup muffin tin with liners or spray with nonstick cooking spray. Set aside.
Whisk the flour, baking powder, salt, and cinnamon in a medium bowl until combined. In a separate bowl, whisk the egg until the yolk & white are combined and light-colored. Add the sugars and stir until the mixture is thick. Add the melted butter in 2 or 3 additions, whisking slowly to combine after each addition. Add the sour cream and whisk until JUST combined. Do not overmix.
Add the peaches to the dry ingredients. Slowly add the wet ingredients to the dry ingredients in 2 or 3 additions, carefully folding after each addition. Stir until the batter comes together, but try not to over mix. The batter will be very, very thick.
Spoon the batter into prepared muffin tins. Fill the tins all the way to the top. Not 2/3 or halfway filled, ALL the way to the brim. Bake at 425F for 5 minutes. Reduce oven temperature to 350F and continue to bake for 20-22 more minutes. Allow to cool for 5 minutes.
While the muffins are cooling, prepare the glaze by browning the butter in a medium saucepan on medium heat. Stir constantly until butter is brown with a light nutty aroma, about 7 minutes. Watch closely and do not burn. Once browned, remove from heat and transfer to a small bowl. Stir in sifted powdered sugar and milk/cream. Stir until completely smooth.
Once muffins are cooled, dip into brown butter glaze and sprinkle with cinnamon.
*Muffins taste best served the same day.
*Why the initial high baking time of 425F? See the reason here.
adapted from Chocolate Covered Strawberry Muffins
RECIPE SOURCE: SALLYSBAKINGADDICTION.COM
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