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Peaches "N" Cream Muffins Recipe

"Packed with cinnamon and chunks of peaches, these muffins are always a hit," says Carole Fraser from Toronto, Ontario. "They are very easy to make, and there are never any left over."

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Peaches "N" Cream Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 18 Servings

20 20 40

Ingredients

2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 can (15-1/4 ounces) sliced peaches, drained
4 ounces cream cheese
2 eggs
1-1/4 cups milk
1/3 cup honey
1/4 cup butter, melted
1 teaspoon grated lemon peel
1-1/2 cups bran flakes cereal

Directions

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. Cut the peaches and cream cheese into 1/2-in. cubes; set aside.
In a bowl, beat eggs, milk, honey, butter and lemon peel until blended. Stir in the bran flakes, peaches and cream cheese. Stir into dry ingredients just until moistened.
Fill greased muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen.

Originally published as Peaches "N" Cream Muffins in Quick Cooking September/October 2004, p53

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas