fresh peach and oat muffins

(go here to return to blog)

1 1/3 cup rolled oats
1 1/3 cup buttermilk
1 large egg, lightly beaten
1/3 c. melted butter
1/2 c. light brown sugar
1 1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 peaches, rinsed, pitted and flesh cut into large chunks

Preheat the oven to 425*. Mix together the rolled oats and buttermilk in a large bowl, and let sit for 10 minutes. Add the egg, melted butter and sugar to the soaked oat mixture & mix well.

Sift the flour, baking powder, baking soda, and spices into the mixture & stir briefly. Quickly fold in peaches. Spoon mixture into the muffin pan.

Bake in preheated oven for 20~25 minutes, until golden brown & firm to the touch.

Best eaten when still warm or next day gently reheated. Can be frozen up to 1 month.

 

 

(go here to return to blog)

 enjoy!

cherry clafoutis

(click here to return to blog)

 

 

 

 1 to 1 1/2 cups cherries, pitted
4 eggs
1/3 cup honey
1/2 cup whole milk
1/2 cup heavy cream
1/4 cup AP flour 
powdered sugar for dusting

Preheat the oven to 350F and position a rack in the middle. Place all the cherries in a 8-inch round pie tin slightly coated with some melted butter (or cooking spray if you wish).
In a large bowl, whisk together the eggs and honey until well combined. Add the milk, cream and flour and whisk until smooth. Slowly pour over the cherries, trying not to disturb them too much so to speak. Bake for 30-40 minutes until golden brown.
Serve at room temperature with some powdered sugar dusted on top if desired. Also delicious cold for breakfast.

(click here to return to blog) 

enjoy!

cornmeal and raisin cookies

Cornmeal and Raisin Cookies

(click here to return to blog)

3/4 cup butter at room temperature

3/4 cup sugar

1 egg

1 1/2 cups all purpose flour

1/2 cup cornmeal

1/4 teaspoon salt

1 teaspoon vanilla

1 teaspoon baking powder

1/2 cup raisins

Preheat oven to 350. In the bowl of a mixer, cream the butter and sugar together. Add the egg and beat well. Carefully mix in dry ingredients, adding raisins last. Using a small scoop, drop mounds of dough onto a lightly greased cookie sheet. Bake for approximately 15 minutes, until lightly browned.  Makes about 24 cookies.