It has been a long time since I have been able to bake. I moved up north and had temporary living arrangements where I did not have my kitchen or pantry items available to me for 2 months. I finally closed on my new home and have started the slow process of unpacking. The kitchen, however, was put together almost immediately.
My new kitchen has a wall oven. I have always wanted a wall oven. It’s so easy to put things in and take them out without ever having to bend over. I finally got to put it to good use these past few days. Baking Sunday occurred for the first time in a long time. For those of you who don’t know “Baking Sunday” is where I bake & do other things I enjoy while my other half watches football – a sport which I completely detest.
As I was looking through my cookbooks trying to figure out what to make, my sweetie saw a photo of fudgie brownies and said that it looked yummy. So I decided to make them. They turned out very dense and fudge-like as the name implied. I decided that the next day I would make muffins as I saw a recipe for “Muffin Monday” that looked yummy which called for canned apricots.
Seeing as how I have no can opener (it’s a long story) I needed something that had a tab on the lid or those fruit in syrup packs. I ended up buying peaches in syrup.
Peach Muffins adapted fromĀ Apricot Muffins
- 1 3/4 cups flour
- 1 /2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 (4) pack of diced peaches in syrup (4-4oz containers)
- 1/4 cup syrup from the drained dice peaches
- 1 tsp vanilla
- 1 egg
Preheat the oven to 350F & line a muffin pan with liners. Drain the peaches but retain the syrup. Mix the first 4 ingredients together in a large bowl and mix the rest of the ingredients (except the diced peaches) in a medium bowl. Add the wet ingredients to the dry and mix until just combined. Fold in the diced peaches leaving 1/2 to 2/3 cup to use in another recipe. Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes on a wire rack. Remove muffins from pan and cool completely.
As I had leftover peaches and syrup I decided to make a quick bread to use them up.
Peach Bread
- 2 cups flour
- 2/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 cup fruit syrup
- 1/2 cup milk
- 1/2 cup to 2/3 cup diced peaches
- 1/2 cup chopped walnuts
Preheat oven to 350F and grease a loaf pan with butter. Mix the first 5 ingredients in a large bowl. Mix the oil, eggs, syrup, & milk in a medium bowl. Add the wet ingredients to the dry and mix until just combined. Fold in the peaches and walnuts and pour into greased loaf pan. Bake for 50-60minutes or until a toothpick near the center comes out clean. Cool for 10 minutes in a wire rack and remove from pan to cool completely before slicing.
Both were delicious. The muffins had a light peach flavor throughout with bits of diced peaches, but they were a little dense and not as moist as they could have been. The bread also had peach flavor throughout and bits of diced peaches but was very moist. It had a great texture with the walnuts as well. Thus, the bread wins this battle.
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