Peach and Tomato Muffins

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°; grease a large 6-cup muffin pan.
  • In a mixing bowl, mix the flour, baking powder, salt, and sugar.
  • In a large bowl, beat the butter, egg, and buttermilk with an electric mixer.
  • Add the flour to the buttermilk mixture, stirring until nearly combined.
  • Stir in the peaches and tomatoes.
  • Spoon the batter into the prepared pan; bake 18-20 minutes or until test done.
  • Remove pan from oven and cool for 5 minutes; remove muffins from pan and cool on a rack.
  • **Peach, Tomato, and Lime Muffins: add 1 tablespoon freshly grated lime zest to buttermilk mixture; proceed as directed.
  • **Peach, Tomato, and Basil Muffins: add 2 tablespoons chopped fresh basil to the buttermilk mixture; proceed as directed.
  • **Peach, Tomato, and Rosemary Muffins: add 1 teaspoon chopped fresh rosemary to the buttermilk mixture; proceed as directed.
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