Peach Pineapple Mango Muffins

On hot days I like to fix muffins and fresh fruit for dinner.  When the kids were little we ate this a lot.  I like a meal that kids and adults can agree on.    Bryant Orchards have a retail shop in Daleville during the summer.  They mostly sell peaches and I bought a whole box.  We can't eat them all fast enough, so I used them for the muffins and the fruit salad.  I used a few different blueberry muffin recipes and added the fruit I had instead of the blueberries.

                           

Peach Pineapple Mango Muffins

2 cups cut up fruit of your choice
1 stick of butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 Tablespoon baking powder
1/4 teaspoon salt
2 cups flour
1/2 cup milk
 

topping
2 Tablespoons sugar
1/2 teaspoon cinnamon

Pre-heat oven to 375.  Spray a muffin pan, including the top so the tops of the muffins don't stick.

                        

Peel, seed, and cut up the summer fruit of your choice.  I used 3 peaches (about 1 cup) and some left over pineapple from another meal.  Canned tidbits or drained crushed pineapple is fine.  I added a mango to bring the amount of fruit to 2 cups.

                        

 After eating the muffins, I thought that another 1/2 cup of fruit wouldn't hurt.  Set the fruit aside.

                        

I forgot to put the butter out to soften, so I put it on our screen porch while I cut up the fruit.  In this heat, it got soft in no time! 

                       

You can put yours in the microwave for 5 seconds or so.  DON'T melt it.  Using the Kitchen Aid mixer with the paddle attachment, I mixed up the butter.  Next add the sugar.  When that is blended well, add the eggs, vanilla, baking powder and salt.  Mix the whole thing on medium until it is a creamy yellow.

                        

Add one cup of the flour and then 1/4 cup of milk and mix.  Finish with the rest of the flour and then the last of the milk.

Gently fold in the fruit.  To do this, set the fruit on top of the batter.  Using a spatula, scoop under the batter and bring it up to the top of the fruit.  Do this all around the bowl so that the fruit is incorporated without smushing the fruit.

If you have one (and if you don't, get one, they're cheap!) use on of those old fashioned ice cream scoops that has a bar of metal that sweeps around the scoop to dump out the contents.  It is the perfect size to fill the muffin depressions.  If there is a bit left over, just dump it on the smallest lump of batter.

                       

Prepare the topping in a small bowl. Using a spoon, sprinkle the sugar mixture over the muffins.

Bake for 25 to 30 minutes.  Test for doneness with a toothpick.  Let it sit for about 25 minutes before removing from the pan.