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Title: Dreamcatcher Muffins


1 3/4 c.flour
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
2/3 c. sugar
5 T. butter, melted and cooled slightly
1/2 c . whole milk, at room temperature
1/2 c. creme fraiche or sour cream, at room temperature
1 large egg, at room temperature
1 large egg yolk, at room temperature
1/4 t. almond extract
1/4 c. sweetened coconut
3/4 c.peaches, coarsely chopped
1/2 c.walnut pieces


1. Preheat oven to 350°.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well.
3. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.
4. Pour the wet ingredients into the dry, and gently fold with a rubber spatula until the dry ingredients are mostly moistened (the batter will be lumpy)-there should still be quite a few streaks of dry flour.
5. Add almond extract, sweetened coconut, peaches, coarsely chopped, and walnut pieces to batter and gently fold.
6. Spoon batter into greased muffin tins. Bake for 10-15 min., but keep on eye on them and remove when the top turns golden brown.

Makes 12 delicious muffins.

Provided by Julie Commons, Innkeeper, Dreamcatcher Bed and Breakfast Palisade, Colorado.

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