Wednesday, August 31, 2016

Peach Muffins

Recipe repost 👍
Hi everyone:  I felt like making some muffins today and had 4 beautiful peaches that quite honestly didn't look like they should be used in muffins but since my desire for muffins was overpowering I peeled them and thinking I had all the right ingredients found out I didn't have any flour so I decided to try this recipe using Bisquick. It does cut some steps so I was hoping that I wasn't going to compromise these muffins by substituting.

Note about Bisquick:

According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt. The chef then stored his pre-mixed biscuit batter on ice in his kitchen ahead of time, enabling him to bake fresh biscuits quickly on the train every day. As soon as the sales executive returned from that business trip, he stole the chef's idea and created Bisquick.
The recipe was adapted, using hydrogenated oil, thus eliminating the need for refrigeration. (Sesame oil was originally used as a preservative, identified on the box as "Ingredient S" over the years.[citation needed]) Bisquick was officially introduced on grocers' shelves in 1931.
Although first promoted for making just biscuits ("90 seconds from package to oven," the slogan read), Bisquick was soon used to prepare a wide variety of baked goods from pizza dough to pancakes to dumplings to snickerdoodle cookies.

Here are the results and how I managed to make a very good muffin incorporating a recipe (mommy's and adapting it to what I had available in my kitchen. You can do it too!  You just have to take a chance.

They actually turned out wonderful!  Light, sweet and using  fresh peaches this has already been added to my summer dessert list.

2 cups Bisquick
pinch salt
2 eggs slightly beaten
3/4 cup sugar (divided)
1 cup buttermilk (Use 1tsp. vinegar or 1 tsp. lemon juice to 1 cup milk to make buttermilk substitute)set for several minutes before using
6 T butter melted
1 1/2 cups diced fresh peaches(diced canned peaches can be used but make sure to drain thoroughly)
1 tsp. vanilla
 Cinnamon or cinnamon sugar to sprinkle on top before baking.

Preheat oven to 400 degrees.  Either grease muffin cups generously or use muffin liners.

In a bowl place diced peaches and 1/4 cup sugar, stir and set aside.

Stir together Bisquick and pinch of salt.

In another bowl place eggs, 1/2 cup sugar, vanilla, buttermilk and melted butter. Fold in peaches.

Add peach mixture to dry ingredients. Fill 3/4 full muffin cups and Top with a sprinkle of cinnamon or cinnamon sugar

Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.  Cool completely

These muffins are very light,tasty and very moist so allow to cool and cover lightly overnight and store in a cool area.

Note:  These muffins can be made without using a mixer.  Large spoon to mix will do just fine.  Batter will be slightly lumpy and that is OK! 

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