Peach-y keen muffins
Cupcakes and muffins
Adapted from Kim Laidlaw's recipe for Super Banana Bread (from Williams-Sonoma Home-baked Comfort), this recipe rings all the right bells: quick, easy, yummy. I subbed fresh peaches for the banana and added a kiss of ginger and a crunchy sprinkle of raw sugar for some textural interest. I couldn't be happier with how they turned out. These deliciously peachy muffins take the best an early summer stone fruit has to offer and packages it in a neat, individually-wrapped little treat. Kind of like a peach - but less drippy. <br /> <br />I haven't tried this with canned peaches but I imagine they would work almost as well. <br /> <br />Laidlaw's recipe originally makes two 9x5 loaves, if a quick bread is more your style. The recipe would remain the same but divide the batter into two loaf pans. Bake your "peachy bread" at 350 for about 35 minutes or until a tester comes out clean. Vanilla ice cream would not be amiss.
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