Peach And Tomato Muffins Recipes

Steps:

• In a large bowl, combine the first nine ingredients; set aside. In a food processor, combine the eggs, butter, vanilla and tomatoes; cover and process until tomatoes are finely chopped. Add to dry ingredients; stir just until moistened. Fold in raisins., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners.
• In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.
• Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Steps:

• Preheat oven to 400°; grease a large 6-cup muffin pan.
• In a mixing bowl, mix the flour, baking powder, salt, and sugar.
• In a large bowl, beat the butter, egg, and buttermilk with an electric mixer.
• Add the flour to the buttermilk mixture, stirring until nearly combined.
• Stir in the peaches and tomatoes.
• Spoon the batter into the prepared pan; bake 18-20 minutes or until test done.
• Remove pan from oven and cool for 5 minutes; remove muffins from pan and cool on a rack.
• **Peach, Tomato, and Lime Muffins: add 1 tablespoon freshly grated lime zest to buttermilk mixture; proceed as directed.
• **Peach, Tomato, and Basil Muffins: add 2 tablespoons chopped fresh basil to the buttermilk mixture; proceed as directed.
• **Peach, Tomato, and Rosemary Muffins: add 1 teaspoon chopped fresh rosemary to the buttermilk mixture; proceed as directed.

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, and salt. In a separate bowl, whisk together sugar, eggs, milk, and butter. Stir wet ingredients into dry ingredients, until just combined. Fold in peaches.
• Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Top each with a slice of peach and sprinkle with sanding sugar, if desired. Bake until tops spring back when lightly touched, about 22 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Steps:

• In a bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.