Sunrisepeachmuffins Recipes

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PEACH MUFFINS



Peach Muffins image

In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.

Provided by FBGMOMOF4

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 50m

Yield 16

Number Of Ingredients 8

3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 ¼ cups vegetable oil
3 eggs, lightly beaten
2 cups white sugar
2 cups peeled, pitted, and chopped peaches

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.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 44.3 g, Cholesterol 34.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 238.3 mg, Sugar 26.1 g

PEACH MUFFINS



Peach Muffins image

Provided by judith

Number Of Ingredients 9

1 1/2 cups (210g) all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon (, optional)
2 large eggs
3/4 cup (150g) granulated sugar
1/3 cup (75g) unsalted butter, melted and cooled
1 cup (240 ml) heavy cream
1 1/2 teaspoons vanilla extract
1 cup 1/2-inch diced peaches (, fresh and peeled, or canned and drained well)

Steps:

  • Preheat oven to 350ºF/180ºC. Grease a muffin pan or line with muffin liners. Set aside.
  • In a large bowl whisk together flour, baking powder, and cinnamon. Set aside.
  • In a medium bowl whisk together eggs and sugar until well combined. whisk in melted butter, heavy cream, and vanilla extract until combined. Add this to the flour mixture and mix until just combined. Don't overmix. Stir in Peaches.
  • Divide batter evenly between muffin cups. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Allow to cool 10 minutes in pan, then gently transfer to a wire rack to cool completely.
  • Muffins are best the same day they are made, but can be kept in an airtight container, at room temperature or in the fridge for up to 3 days.

PEACH MUFFINS



Peach Muffins image

Provided by Food Network

Time 35m

Yield 12 servings

Number Of Ingredients 9

4 Tbs. sweet butter
2 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
1 large egg
3/4 cup sugar
1/2 cup milk
3/4 cup sour cream
2 large, ripe peaches (to make 1 1/2 cups chopped peaches)

Steps:

  • Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin. Melt butter in a saucepan over low heat and set aside. Mix flour, baking powder and salt in medium bowl. In another bowl, whisk the egg, then add the sugar. Whisk until thick and thoroughly mixed. Continue to whisk, adding the milk and melted butter. Add the sour cream and stir to combine. Fold the egg mixture into the flour mixture until well combined. Add the chopped peaches and stir until just combined.
  • Drop tablespoons of the batter into the muffin tins until half full. Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool muffins in tins for 10 minutes, then turn them out onto a wire rack to finish cooling. Serve immediately or store in an airtight container for up to 2 days.

PEACH COBBLER MUFFINS



Peach Cobbler Muffins image

Made with fresh peaches, these are the best!

Provided by Karis

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 12

2 cups white sugar
1 ¼ cups vegetable oil
3 eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups peeled, pitted, and chopped peaches
⅔ cup brown sugar
⅔ cup all-purpose flour
¼ cup butter, softened
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners.
  • Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups.
  • Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 54.1 g, Cholesterol 42.5 mg, Fat 21.1 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 4.8 g, Sodium 260.5 mg, Sugar 32 g

SUNSHINE MUFFINS



Sunshine Muffins image

Since I live in the "Sunshine State," I just had to share this delicious muffin recipe that utilizes juice from our most famous crop---oranges. These muffins are a must when any of our "Yankee" friends come to visit. -Sharyn Browning, Loxahatchee, Florida

Provided by Taste of Home

Time 30m

Yield 15-18 muffins.

Number Of Ingredients 12

1-1/2 cup all-purpose flour
1 cup whole wheat flour
1-2/3 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter, melted
3 large eggs, beaten
2/3 cup fresh orange juice
1 teaspoon vanilla extract
1 teaspoon orange extract
1 tablespoon orange marmalade
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine flours, sugar, baking powder and salt. Add remaining ingredients; stir just until moistened (batter may be lumpy). Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until top of muffin springs back when lightly touched.

Nutrition Facts :

PEACH BLOSSOM SUNRISE



Peach Blossom Sunrise image

It only takes two words to describe this drink: delicious and refreshing.

Provided by Steve and DeLaina

Categories     Drinks Recipes     Cocktail Recipes     Champagne Drinks Recipes

Time 40m

Yield 6

Number Of Ingredients 6

5 cups orange juice
⅔ cup peach schnapps
2 cups ice cubes, or as needed
1 ½ cups chilled champagne, or more to taste
1 tablespoon grenadine syrup
6 peach slices

Steps:

  • Combine orange juice and peach schnapps in a pitcher; refrigerate until chilled, about 30 minutes.
  • Pour about 1/2 cup chilled juice mixture into six 8-ounce glasses; add 2 to 3 ice cubes to each glass. Pour 3 to 4 tablespoons champagne into each glass. Drizzle 1/2 teaspoon grenadine into each drink without stirring. Garnish each glass with a peach slice.

Nutrition Facts : Calories 250.2 calories, Carbohydrate 37.7 g, Fat 0.5 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 10.6 mg, Sugar 30.6 g

SUNSHINE MUFFINS



Sunshine Muffins image

Make and share this Sunshine Muffins recipe from Food.com.

Provided by Graybert

Categories     Quick Breads

Time 35m

Yield 16 muffins

Number Of Ingredients 11

1 orange
1/2 cup orange juice
1 egg
1/4 cup oil
1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins
1/2 cup chopped nuts (I use pecans or walnuts)

Steps:

  • Cut orange into 8 pieces.
  • Put cut-up orange (The WHOLE orange, orange juice, egg and oil in blender).
  • Blend until smooth.
  • Add flour, sugar, baking powder, baking soda and salt.
  • Blend.
  • Add raisins and nuts.
  • Blend just until mixture is mixed.
  • Pour mixture into muffin tins and bake at 375F for 15-20 minutes.
  • Enjoy.

Nutrition Facts : Calories 160.1, Fat 6.1, SaturatedFat 0.9, Cholesterol 13.2, Sodium 280.5, Carbohydrate 24.9, Fiber 1.1, Sugar 13.7, Protein 2.6

SUNSHINE MUFFINS



Sunshine Muffins image

From the book "The Best of Pantry, from the editors of Harrowsmith Country Life." Posted as per request. Substitute poppy seeds for the sunflower seeds and grated apple for the carrots in these delicious muffins that can be tailor made for different tastes.

Provided by MarieRynr

Categories     Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 13

2 cups whole wheat flour
1 cup sugar
2 teaspoons baking soda
1 tablespoon cinnamon
2 cups grated carrots
1/3 cup dried apricot, chopped
1/3 cup sunflower seeds
1/3 cup chocolate chips
1/3 cup shredded coconut
1 banana, mashed
3 eggs
1 cup oil
2 teaspoons vanilla

Steps:

  • Combine flour, sugar, baking soda and cinnamon, and mix well. Stir in carrots, apricots, sunflower seeds, chocolate chips, coconut and banana.
  • Beat together eggs, oil and vanilla. Stir into flour mixture just until moistened. Spoon into greased muffin tins and bake at 375*F (190*C) for 15 to 20 minutes.
  • Makes 24 muffins.

Nutrition Facts : Calories 199.4, Fat 12.1, SaturatedFat 2.3, Cholesterol 23.2, Sodium 125.5, Carbohydrate 21.6, Fiber 2.2, Sugar 12.4, Protein 2.9

PINEAPPLE SUNSHINE MUFFINS



Pineapple Sunshine Muffins image

Even though my children are grown, they still look for these muffins on Sunday mornings. I put the leftovers, if any, in my husband's lunch for a surprise treat.

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 eggs
1/2 cup butter
1 teaspoon vanilla extract
1 can (8 ounces) crushed pineapple, undrained
1/2 cup shredded carrot
1/2 cup sunflower kernels

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 191mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 1g fiber), Protein 5g protein.

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