Sunday, August 17, 2014

Peaches and Cream Cheese Muffins

So I've been in a muffin sort of mood, lately.  Also, I have been trying to use the local peaches that are so good right now.  And healthy.  Yes, I'm trying to make them healthy.  Sort of.  Mostly.  Hey, look!  Oatmeal and peaches.  A healthy break right there!

 

But, delicious.  No point in making something healthy and gross.

 

Peaches and Cream Cheese Muffins

1 egg
1/2 cup sour cream
1/4 cup canola oil
1 cup flour
1/2 cup oatmeal
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup peeled and chopped peaches
1/2 teaspoon lemon juice

Optional cream cheese filling

Philadelphia Honey Pecan Cream Cheese , set out to soften.

 

Heat the oven to 400°.  Spray a muffin pan with Pam and set it aside.  This recipe made 10 muffins.

 

Place the egg in a large bowl and whisk it up.  Add the sour cream and oil and whisk some more. You can place all the dry ingredients in a separate bowl, then mix them and add, but I didn't do that. 

Mix in the sugar.  Then sprinkle the baking powder, cinnamon and salt on top of the egg mixture.  Whisk it in. Replace the whisk with a spoon and mix in the flour and oatmeal.  Set aside

 

I like to let the oatmeal sit with the moist ingredients.  That way it disappears into the muffins.  Now peel and chop the peaches.  It took me about two medium sized peaches to make a cup.  Stir the lemon juice into the bowl of peaches to keep them from turning brown. 

 

Fold the peaches into the batter.

 

Fill the muffin indentations about 1/3 full.  Place a teaspoon of the flavored cream cheese filling in the center of the batter.  Then cover it with a similar amount of batter.

 

Bake for 20 to 25 minutes.  Insert a toothpick at the edge of a muffin to check to see if it is done.  You want a clean toothpick, but you might not get one if you dip it in the cream cheese filling.

Cool for a few minutes and then turn out onto a wire rack to finish cooling.  These are best served warm.  And a tad of butter never hurt any muffin. 

 

They were also good the second day.  And the third.  Hey, there are only two of us.  We kept them in the refrigerator, because of the cream cheese filling, and then warmed them in the toaster oven.  But they were the best on the first day.

We really liked these with the flavored cream cheese filling and it was so easy to do.  You may make them without the filling, though and they will still be delicious.

3 comments:

  1. That bit of cream cheese in the middle looks divine to me!

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  2. Thanks for another way for us to enjoy the next batch of peaches from our little orchard...and healthy too,

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