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I discovered this recipe several years ago and have made it many times since. You might be surprised that the "secret ingredient" is peach baby food— it makes these tasty muffins moist. My family loves them.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 225 calories, 11 g fat (6 g saturated fat), 61 mg cholesterol, 262 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Peachy Poppy Seed Muffins in Country June/July 1998, p51
Big Batch Baked GoodsWe 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
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
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Reviewed on Jan. 30, 2013 by nelda h. till
Have made these for a long time. Today I didn't have baby food peaches, so pureed 3/4 cup of canned sliced peaches, also used 1/2 cup sugar and 1/2 cup Stevia, added a tiny bit more baking soda (as suggested on Stevia package). They are wonderful. I'll keep on mking them this way.
Reviewed on Dec. 20, 2012 by scrapo
I added some baking powder like another user suggested but when I used my mini muffin tin, they came out not so great :( If I try them again I will make reg. sized muffins or maybe even small loaf of bread.
Reviewed on Mar. 28, 2012 by LegalSec
I haven't made this recipe but read review of "plugginalong" about the tops went flat. That is because there is no baking powder in the muffin. They raised and then spread because of all of the baking soda, like when you make cookies, they raise up and then flatten because of the absence of baking powder. Make again and add a 1/2 tsp. of powder or reverse it and add 1 tsp. of baking powder and 1/2 tsp. of baking soda. That should improve the results.
Reviewed on Jan. 08, 2010 by plugginalong
I enjoyed the flavor but was disappointed when i put them into mini muffin tins and they came out flat on top. I'm thinking maybe I filled them too full. I made some in muffin tops and they turned out great. I'll make this one again because the flavor was good- I'll just use regular sized muffin tins.
Reviewed on Sep. 28, 2009 by j35821
These muffins are delicious, melt in your mouth. My son made entered them in the fair and won first place.
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